Shrimp Korma and Basmati Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Whip up this spicy and flavorful Indian shrimp korma in just 30 minutes. Spoon the shrimp mixture over hot basmati rice and top the dish with a spoonful of thick, tangy Greek-style yogurt to counter the heat. Ingredients:
2 teaspoons butter |
1 cup chopped red bell pepper |
1/2 cup chopped onion |
1 1/2 tablespoons all-purpose flour |
1 teaspoon grated peeled fresh ginger |
3 garlic cloves, finely chopped |
2 teaspoons madras curry powder |
2 teaspoons garam masala |
1/2 teaspoon salt, divided |
2 cups organic vegetable broth |
1/3 cup water |
1/3 cup coconut milk |
1/4 cup diced tomato |
1/4 cup frozen green peas |
1 pound peeled and deveined large shrimp |
4 cups hot cooked basmati rice |
1/4 cup plain fat-free yogurt |
Directions:
1. Melt butter in a Dutch oven over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add flour, ginger, and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala, and 1/4 teaspoon salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat, and simmer 5 minutes. Add peas, shrimp, and remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.
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