Shrimp Korma with Coconut Milk
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp oil or ghee
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tbsp Sacramento Spice Korma Masala
- 1/4 tsp Sacramento Spice Garam Masala
- ½ cup coconut milk
- ¼ cup water adjust as needed
- Salt to taste
- Fresh cilantro for garnish
- Optional: Squeeze of lemon juice
Instructions
- Heat oil or ghee in a pan over medium heat. Add onions and sauté until soft and golden.
- Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
- Add your korma blend and stir well to toast the spices for about a minute.
- Pour in the coconut milk and water, then let it simmer for 2 minutes.
- Add shrimp, season with salt, and cook for 4–5 minutes until pink and opaque.
- Stir in garam masala and let it cook for another minute for depth of flavor.
- Taste and adjust seasoning, then garnish with fresh cilantro and a squeeze of lemon.