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SuperQuick Shrimp and Pea Korma
with Naan and Rice
Creamy coconut curry packed with flavourful shrimp is the star of this dinner. Served with naan and basmati, it will be on your table quicker than ordering takeout!
Ingredients: Shrimp • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Basmati rice • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Yellow onion • Green peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Almonds • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 unit(s)
Coconut Milk
1 tbsp
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
56 g
Yellow Onion, chopped
56 g
Green Peas
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
¾ cup
Basmati Rice
7 g
Cilantro
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear. (NOTE: Set strainer aside; it will be used again in step 2.)
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Chop cilantro.
- Using the strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Dal Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot add 1 tbsp (2 tbsp) oil, then onions and peas. Cook, stirring occasionally, until softened, 2-3 min.
- Add ginger-garlic puree, curry paste, remaining Dal Spice Blend. Cook, stirring constantly, until fragrant, 1 min.
- Add shrimp, coconut milk and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until shrimp is cooked through and sauce thickens slightly, 3-4 min.**
- Season with salt and pepper.
- Meanwhile, arrange flatbread on an unlined baking sheet.
- Brush with 1/2 tbsp (1 tbsp) oil, then season with salt. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per baking sheet.)
- Broil flatbreads in the middle of the oven until golden-brown, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven, one sheet at a time.) (TIP: Keep an eye on them so they don't burn.)
- Fluff rice with a fork, then stir in half the cilantro.
- Divide between bowls.
- Top with shrimp korma.
- Sprinkle over almonds and reminaing cilantro.