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.

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.

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

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Indian 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.

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.

Pour the coconut spice mixture into the sauce 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 for Garam Masala.

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

Add salt & pepper to taste.

Serve immediately over rice.

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Yield: Serves 2

Shrimp Korma

Print

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.

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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  365 Everyday Value, Organic Coconut Milk, 13.5 Ounce
• 
  Frontier Garam Masala Certified Organic, Salt Free Blend, 2-Ounce Bottle

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 805Saturated Fat: 21gCholesterol: 341mgSodium: 1093mgCarbohydrates: 93gFiber: 3gSugar: 1gProtein: 34g

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