Korma curry
India
Prep: 5 minutes
Cook: 20 min
Difficulty: Easy
My korma curry paste (see recipe), some chicken-style meat, coconut milk and veggies for a fragrant and creamy result!
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Ingredients
Metric
U.S.
To delight
2
people
1
onion
1
red pepper
½
courgette
100
g
“washed flour” meat (based on 2 cups flour)
1
càc
olive oil
½
korma curry paste
15
cl
coconut milk
25
cl
vegetable stock
150
g
green asparagus tips
basil
Directions
Step 1
Finely chop the onion, red pepper, slice the courgette and cut the meat into bite-size pieces.
Step 2
In a pan, sauté the onion and red pepper in the olive oil for 5 minutes on medium heat.
Step 3
Add the meat and sear for 5 minutes while stirring. Add the curry paste and melt while stirring.
Step 4
Add courgette, coconut milk, broth, bring to a boil and simmer for 10 minutes partially covered. Meanwhile steam the asparagus pits for 10 minutes.
Step 5
Combine and serve with fresh basil and basmati rice.
