Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, spinach sauce with shrimps and coconut rice. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Spinach sauce with shrimps and coconut rice is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Spinach sauce with shrimps and coconut rice is something which I’ve loved my whole life. They’re nice and they look wonderful.

I keep the lentil spinach curry fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice. Which is pretty much what it sounds like - rice that's been cooked in coconut milk instead of water. The next day I just make the spinach and curry sauces and boom, dinner for days!

To get started with this recipe, we must prepare a few components. You can have spinach sauce with shrimps and coconut rice using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach sauce with shrimps and coconut rice:

1. Make ready 2 cups Rice
2. Get 1 can Coconut milk
3. Get Pepper
4. Prepare 2 balls Onions
5. Prepare Spinach
6. Make ready Dry Shrimps
7. Take 3 balls Tomatoes
8. Make ready Salt to taste and 2 tbsp groundnut oil

Coconut and fish is a classic combo, with this recipe being inspired by the incredibly fresh fish dishes we ate in Fiji while sipping tropical cocktails! To serve, spoon some rice, fish and coconut sauce, and spinach onto each plate. The irony is, of course, that the recipe is just as traditional without the corned beef (and is completely vegan), but making No, really. This dish tastes like coconut creamed spinach with a nice salty kick from the meat.

Instructions to make Spinach sauce with shrimps and coconut rice:

1. Parboil your rice and wash
2. Put your rice back on fire with water to cook
3. Add your coconut milk, sliced onions, pepper, shrimps, sliced tomatoes, knorr and salt then allow all to cook together for 20minutes or till water dries up. Your rice is ready
4. Cut your spinach to your preferable sizes.
5. Put 2 tbsp groundnut oil I to a small dry pot and heat up for 10seconds then add sliced onions, pepper, tomatoes, shrimps,knorr and salt then fry all for 1 minute after which you add your spinach. Stir all to mix properly on the heat. Bring down from heat and serve with the rice

It makes a great dip or side dish and a total conversation. I have a proposal for you: fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. Coconut Shrimp CurryYummly. cilantro leaves, canola oil, lemon, fresh curry leaves, fresh ginger. Bring to a boil over high heat.

So that’s going to wrap it up for this exceptional food spinach sauce with shrimps and coconut rice recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!