Shrimp and Asparagus Korma

Shrimp and Asparagus Korma

Shrimp and Asparagus Korma
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
Ingredients
  • 3 tablespoons olive oil or coconut oil
  • ½ large yellow onion, chopped
  • 1 large russet potato, peeled and chopped into ½-inch cubes
  • 1 large carrot, peeled and chopped
  • 1 pound asparagus, trimmed and chopped into 1-1/2-inch pieces
  • 1 7-ounce package Saffron Road Korma Simmer Sauce
  • ⅓ cup water
  • 1 cup full-fat canned coconut milk
  • 2 teaspoons yellow curry powder
  • ½ teaspoon sea salt or to taste
  • 1 pound raw shrimp, peeled and deveined
  • 3 cups cooked brown rice for serving
Instructions
  1. Heat the oil in a large nonstick skillet over medium heat.
  2. Add the chopped onion, potato, and carrot. Sauté, stirring frequently for 5 minutes. Add 2 tablespoons of water, cover, and cook 6 minutes, stirring occasionally.
  3. Remove the cover and add the chopped asparagus, Saffron Road's Korma Simmer Sauce , water, coconut milk, curry powder, and salt. Stir well to combine and bring to a gentle boil. Reduce heat to a simmer, cover, and cook 10 to 12 minutes, or until potato and asparagus is cooked through.
  4. Stir in the raw shrimp and continue cooking until shrimp is cooked through, about 5 minutes.
  5. Serve Korma with cooked brown rice and enjoy!