Shrimp Korma

• 1 tbsp vegetable oil
• 2 medium onions, finely chopped
• 3 cloves garlic, crushed
• 1/4 cup korma curry paste
• 1 1/2 lbs large shrimp, peeled and deveined
• 2 medium zucchini, sliced
• 1 cup frozen peas
• 1/4 cup light cream
• 1 None fresh long red chili pepper, thinly sliced
• 1 cup loosely packed cilantro leaves

1. Heat oil in a large saucepan on medium heat. Cook onions, stirring, for 5 mins, or until golden. Add garlic; cook, stirring, until fragrant. Stir in curry paste; cook, stirring, for 2 mins.
2. Stir in 1 cup water; bring to a boil. Add shrimp and zucchini; cover and return to a boil. Reduce heat to low; cover and simmer for 2-3 mins, or until shrimp are pink and zucchini are just tender. Stir in peas and cream; simmer until heated through.
3. Serve curry topped with chili pepper and cilantro.

vegetable oil, onions, garlic, curry, shrimp, zucchini, frozen peas, light cream, long red chili pepper, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/31460 (may not work)