Wait! Don't go onto the next post, if you don't think you like curry you must try this one. If you think curry might be too strong of a flavor for your kiddos, you have to try this one. It is a milder taste and very creamy with the coconut milk. ALSO! If you aren't big into coconut like some of my family you might very well still like coconut milk, that is what I have found here in my house.
Shrimp & Garbanzo Bean Korma Curry
• 2 lbs of shrimp, cleaned, shelled and deveined
• 1 large onion
• 1 fresh green chile
• thumb sized piece of fresh ginger
• small bunch of cilantro
• can of garbanzo beans
• Olive Oil
• 2 T of butter
• 2/3 cup of korma or mild curry paste (I like the Patak's brand)
• can of coconut milk
• 1/2 cup of water
• 1/2 cup of sliced almonds
• 3 T. unsweetened shredded coconut
• fresh pepper and kosher salt
• 1 1/2 cups of plain or Greek style yogurt
• 1 lemon
1. Get your shrimp ready (devein, unshell, clean, etc.), slice your onions, mince your chili, peel & mince the ginger, chop up the cilantro and drain your garbanzo beans.
2. Add your olive oil and 2 T of butter to a skillet and put on high head. Add in your chile, ginger, onions and cilantro. Be careful not to burn it but cook it until golden. Which takes about 7 minutes
3. Add in the curry paste, coconut milk, half of the almonds, the garbanzo beans, coconut, water.
4. Bring to a boil, then turn down the heat and let simmer for 10 minutes with the lid on. Keep on eye on it to make sure it is not drying out, you can add a bit more water if you need too.
5. Then throw in the shrimp, shrimp doesn't take too long to cook so after 5-7 minutes it should be done. When your shrimp is cooked, add in the salt & pepper
6. Serve with some yogurt, sliced almonds and squeeze a bit of lemon over the top.
I like to serve this with turmeric brown rice, all you do is add some tumeric into your water when the cooking the rice and wala! Beautiful yellow turmeric rice.
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