Seafood

Easy Shrimp Korma Recipe for Two

Easy Shrimp Korma

This easy Shrimp Korma is a mildly spiced fragrant Indian curry dish with a thick sauce featuring coconut milk. Serve it over rice and with a side of Indian Naan bread for sopping up the sauce.

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I first tried this dish while on vacation in England and loved it so much that I wanted to be able to make it at home.

 

This recipe for two is easy, and quick, ready in just 30 minutes.

 

Shrimp Korma makes a delicious and romantic lunch, dinner, or impressive date night meal.

 

How to make Easy Shrimp Korma:

Cook the rice according to the package directions.

 

Chop the onion.

 

Melt the butter in a large sauce pan over medium heat.

 

Add the onion and cook about 5 minutes, stirring often.

chopped onion cooking in a medium sauce pan

 

In a bowl mix together minced garlic, cumin, coriander, chili powder, flour, coconut milk, chicken broth, and tomato paste. Whisk together until combined well. Click here for coconut milk.

korma curry ingredients mixed together in a bowl with a spoon

 

Pour the coconut spice mixture into the sauce pan.

korma sauce ingredients mixed in with chopped onion cooking in a pan

 

Cover with a lid, reduce the heat to low, and cook for 10 minutes.

 

Whisk the heavy cream, Garam Masala, and lemon juice into the curry sauce. Click here for Garam Masala.

 

Stir in the shrimp and cook for 5 minutes, until the shrimp is cooked through.

korma coconut milk sauce cooking in a pan

 

Add salt & pepper to taste.

 

Serve immediately over rice.

 

 

Easy Shrimp Korma Recipe for Two

 

 

 

Yield: 2 servings

Easy Shrimp Korma Recipe

Easy Shrimp Korma Recipe
This easy Shrimp Korma is an extremely mildly spiced fragrant Indian curry dish with a thick sauce featuring coconut milk. Serve it over rice and with a side of Indian Naan bread for sopping up the sauce.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 cup rice (uncooked)
  • 1 Tablespoon butter
  • 1/2 onion
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 cup flour
  • 1/2 cup coconut milk (5.33 ounces)
  • 1/4 cup chicken broth
  • 1 teaspoon tomato paste
  • 1/2 lb shrimp (peeled, deveined, tails removed)
  • 1/4 cup heavy cream
  • 2 teaspoons lemon juice
  • 2 teaspoons Garam Masala
  • Salt and ground black pepper to taste

Instructions

  1. Cook the rice according to the package directions.
  2. Chop the onion.
  3. Melt the butter in a large sauce pan over medium heat.
  4. Add the onion and cook about 5 minutes, stirring often.
  5. In a bowl mix together minced garlic, cumin, coriander, chili powder, flour, coconut milk, chicken broth, and tomato paste. Whisk together until combined well. Click for coconut milk.
  6. Pour the coconut spice mixture into the sauce pan.
  7. Cover with the lid, reduce the heat to low, and cook for 10 minutes.
  8. Whisk the heavy cream, Garam Masala, and lemon juice into the curry sauce. Click for Garam Masala.
  9. Stir in the shrimp and cook for 5 minutes, until the shrimp is cooked through.
  10. Add salt & pepper to taste.
  11. Serve immediately over rice.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 805 Saturated Fat: 21g Cholesterol: 341mg Sodium: 1093mg Carbohydrates: 93g Fiber: 3g Sugar: 1g Protein: 34g

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