Coconut Shrimp Korma
over Butternut Squash ‘Rice’ with Crispy Greens
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Korma is one of our favourite dishes from the Indian diaspora—rich and fragrant, it always feels like a soul-soothing indulgence. We’re happy to report that you can enjoy all the decadence of this classic curry meal over riced butternut squash instead of white grains. You’ll get that signature korma creaminess from coconut milk, adding a touch of rounded sweetness to the spiced shrimp. Brighten it up with oven-crisped greens, a squeeze of lime and chopped chives.
We will send you:
- 340g Shrimp (high-protein serving)
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of chives (or garlic chives)
- 1 Shallot (or onion)
- 1 Lime
- 300g Butternut squash ‘rice’ (chopped butternut squash)
- 165ml Coconut milk
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Shrimp
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
12 g
Sodium
1280 mg
Total Carb
30 g
Sugars
12 g
Protein
28 g
Fibre
5 g
Preparation
Make the crispy spinach
Preheat the oven to 400°F. On a lined sheet pan, toss the spinach with a drizzle of oil and S&P. Roast, 12 to 14 min., until crispy.
Sauté the squash rice
Meanwhile, halve, peel and mince the shallot. In a large pan, heat a drizzle of oil on medium-high. Sauté ½ the shallot, 30 sec. to 1 min., until fragrant. Add the squash rice and sauté, 6 to 8 min., until softened; season with S&P. Transfer to a bowl. Wipe out and reserve the pan.
Mise en place
Meanwhile, quarter the lime. Thinly slice the chives.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate. Wipe out and reserve the pan.
Make the korma
In the same pan, heat a drizzle of oil on medium-high. Sauté the remaining shallot, 30 sec. to 1 min., until fragrant. Add the coconut milk, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until thickened. Add the shrimp and juice of up to ½ the lime wedges; stir well.
Plate your dish
Divide the squash rice between your plates. Top with the korma. Garnish with the chives, some spinach and the remaining lime wedges. Serve the remaining spinach on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
