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John Autry Photo by: John Autry

Shrimp Korma and Basmati Rice

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.

Cooking Light JUNE 2011

  • Yield: 6 servings
  • Total: 30 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 5.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 20.1g
  • Carbohydrate: 39.1g
  • Fiber: 2g
  • Cholesterol: 119mg
  • Iron: 4.3mg
  • Sodium: 524mg
  • Calcium: 71mg
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Shrimp Korma and Basmati Rice Recipe

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