This awesome recipe was worth making twice this week. After making it for dinner early in the week I made it again, a double batch, and served it at a dinner party over the weekend! They all loved it! Full of flavor, authentic Indian cuisine and low in fat and calories! The only changes I made was as I usually do, double the spices: onion, red bell pepper, curry, garam masala, ginger, garlic…..you got the idea. If you are making 1 recipe, use 1/2 can light coconut milk in the Korma and add the rest to the brown rice with the broth! I bought frozen shrimp from our local produce/meat market;raw, shelled and deveined, 16/20 per pound. I also added a few more shrimp than the recipe. p.s. India Tree brand Garam Masala from Seattle is an awesome brand!
I think it is worth replacing refined rice with brown rice. Saute some onion in olive oil, add the brown rice and saute a few minutes, add twice as much broth and/or light coconut milk and simmer 45 minutes! Perfecto! No gluten, no simple carbs, lots of fiber and a chewy nutty flavor much better than bland white rice. The whole grain/high fiber brown rice carbs stick with you without the simple white rice/low fiber carb rush.
Plan to serve this dish in a bowl with a spoon……….you don’t want to miss a drop!
Top this dish off with Greek yogurt, Fage 0% fat is my favorite………..Enjoy!
http://www.myrecipes.com/recipe/shrimp-korma-basmati-rice-50400000112992/
The Menu
Avocado n Strawberry Salsa with Homemade Corn Tortilla Chips
Marinated Fresh Michigan Asparagus Salad
Shrimp Korma with Coconut Brown Rice
Proseco and Fresh Fruit Terrine
nina in the kitchen 
Fantastic dinner. Thanks, Nina, for the modifications from the original recipe. Yep, serve it in bowls……good to the last drop.
So glad you agree! I love garam masala! First time I used it. I bought the spice at Eastman Party Store.