Shrimp and Asparagus Coconut Curry Korma – Saffron Road

Ingredients

• 3 tablespoons olive oil or coconut oil
• ½ large yellow onion, chopped
• 1 large russet potato, peeled and chopped into ½-inch cubes
• 1 large carrot, peeled and chopped
• 1 pound asparagus, trimmed and chopped into 1-1/2-inch pieces
• 1 7-ounce package Saffron Road Coconut Curry Simmer Sauce
• ⅓ cup water
• 1 cup full-fat canned coconut milk
• 2 teaspoons yellow curry powder
• ½ teaspoon sea salt or to taste
• 1 pound raw shrimp, peeled and deveined
• 3 cups cooked brown rice for serving