Ingredients
– ½ Onion – 3 Garlic cloves – 1 tbsp Ginger – 1 tbsp Curry Powder – 1 tsp Garam Masala – 1 Bell pepper – 15 oz Coconut milk – 16 oz Korma Sauce – Salt & Pepper – 1 Bay leaf – 1 lb Shrimp large – 1 Lime – ½ cup Green Beans or peas – 2 cups fresh Spinach
1. Place a Dutch oven over a campfire 2. Move the Dutch oven, if needed, to the cooler side of the grilling area 3. Add the onion and saute 3 to 5 minutes 4. Add the garlic and ginger paste
5. Add the curry powder and garam masala, stirring to coat the onion 6. Add the bell pepper in.
7. Whisk in the coconut milk. 8. Add in the korma sauce and stir to combine. 9. Add in a bay leaf
10. Allow the sauce to simmer for 45 minutes 11. Into the simmering sauce, add the shrimp and juice from one lime. 12. Add the green beans and spinach.
13. Stir as the spinach wilts and the shrimp cook. 14. With grilling gloves, remove from heat
Serve 15. Ladel the shrimp korma into browls over rice 16. Garnish with freshly snipped cilantro and lime wedges if desired.