I have been a bad blogger lately and can't seem to get out of my holiday lazy slump. Don't get me wrong but I have been cooking and making simple meals ever since I entered the 2nd trimester of my pregnancy. Yet, I still can't get the energy to take a photograph because I'm too busy trying to enjoy the meal. But don't let this pregnant woman get "hangry" - that's a term that a friend of the family taught me over Thanksgiving. It's when you are so hungry that you are angry: hungry + angry = "hangry."
Hangry. It's a perfect foodie phrase that perfectly describes me when you don't feed the pregnant woman. I don't get violent or kick down walls, it's that point where my stomach is growling for food. It tells me to "feed me." Yes, my stomach or my sweet baby tells me to feed it. I really try and listen to it most of the time and this was one meal that I was definitely in the mood for. Shrimp Korma is an easy Indian inspired meal to prepare. It can be made with any protein of your choice cooked with Indian spices and the luscious coconut milk and chicken broth. Serve it with basmati rice and extra vegetables on the side, and you will not get "hangry" after enjoying this meal.
Shrimp Korma with Basmati Rice
Adapted from Prevention R.D.
1 tablespoon unsalted butter
1 red bell pepper, chopped
1 large onion, chopped
1-inch piece fresh ginger, peeled and grated finely
3 garlic cloves, finely minced
2 teaspoon curry powder
2 teaspoon garam masala
1/2 teaspoon salt, divided
2 cups low sodium vegetable broth
1 cup light coconut milk
1 small tomato, diced
1 cup frozen green peas
1 pound large shrimp, peeled and deveined
1 cup basmati rice
Cook rice as desired or package directions. I melt 1 tablespoon of unsalted butter with 1 cup of basmati rice and add 2 cups of water and 1 teaspoon of salt is my go-to recipe. Cook for about 15 minutes.
In a large saucepan over medium heat, cook the flour, ginger and garlic until slightly fragrant. Add curry powder, garam masala and 1/4 teaspoon salt and cook for 30 seconds while stirring.
Add in the broth and bring to a boil. Stir in coconut milk and diced tomatoes, and reduce heat to a simmer for about 5 minutes. Add peas, shrimp and remaining salt. Cook for an additional 5 minutes or until the shrimp is slightly pink.
Spoon 2/3 cup rice into serving bowls. Top with 1 1/3 cup shrimp mixture.
Yield: 5 servings
Review: Simple and tasty shrimp curry at home! One of my favorite cuisines has been Indian food, and my pregnancy cravings love those curry and fragrant flavors. Cookie loves an array of flavors and this hit the "Indian" spot!