10-12Baby Carrotssliced lengthwise into halves or thirds
1can Thick Coconut Milk
1tsp.coarsely ground Chili
Grind together all the spices except the Garlic Salt and Chili and set aside.
Melt the butter in a pot over a low-medium heat and add the onion. Sprinkle with the Garlic Salt and let the onions sweat until softened and just beginning to darken slightly.
Stir the ground spice mixture into the onions. Allow this to cook for a minute or so.
Add the vegetables and Coconut Milk and stir well. Allow this to come to a low simmer and cook until the vegetables are just tender. Reduce over higher heat to thicken, or add a little to water if thicker than desired.
Add the Shrimp and the Chili and cook just until the Shrimp are pink.
Serve immediately, or chill overnight to better blend the flavors and re-heat gently for service.
Shrimp and Vegetable Korma https://sybaritica.me/shrimp-and-vegetable-korma/