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 