Shrimp Korma
with Cilantro-Sultana Rice & String Beans
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Popular in India and Pakistan, korma is a traditional creamy sauce made with fragrant spices, onions, tomatoes. This take on the classic side-steps dairy to toss plump shrimp and crisp string beans in a rich coconut-milk sauce, enhanced with cumin, garlic, ginger and turmeric. Sultana raisins and fresh cilantro give the rice an addictive complexity, completing this staggeringly easy meal.
We will send you:
- 285g Shrimp
- 200g String beans
- 1 Bunch of cilantro
- 50g Diced onions
- 165ml Coconut milk
- 165g White rice
- 25g Sultana raisins
- 13.5g Dreaming of Dhaka spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)
Contains: Shrimp, Sulphites
You will need:
Medium pot
Large high-sided pan
Oil
Salt & pepper
Total Fat
17 g
Saturated Fat
11 g
Sodium
1160 mg
Total Carb
91 g
Sugars
14 g
Protein
29 g
Fibre
8 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add the sultana raisins; fluff the cooked rice with a fork and set aside in a warm spot.
Start the korma
While the rice cooks, in a large, high-sided pan, heat a drizzle of oil on medium. Add the onions; season with the spice blend and S&P. Cook, 1 to 2 minutes, until fragrant. Add the coconut milk and ½ cup water (double for 4 portions); season with S&P to taste. Bring to a boil; reduce to a simmer and cook, 2 to 3 minutes, until thickened.
Finish the korma
Pat the shrimp dry with paper towel; season with S&P. To the pan of korma, add the shrimp* and string beans (halve crosswise before adding). Cook, stirring frequently, 4 to 5 minutes, until the shrimp are opaque and cooked through and the string beans are crisp-tender. Season with S&P to taste.
Plate your dish
Roughly chop the cilantro. To the pot of rice, add ½ the cilantro and stir to combine; season with S&P. Divide the cilantro-sultana rice between your bowls. Top with the shrimp korma. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
