Shrimp Korma Recipe
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. Ready in 30 minutes!
Equipment
Ingredients
- 1 cup rice (uncooked)
- 1 Tablespoon butter
- ½ onion
- 1 teaspoon minced garlic
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ⅛ cup flour
- ½ cup coconut milk (5.33 ounces)
- ¼ cup chicken broth
- 1 teaspoon tomato paste
- ½ lb shrimp (peeled, deveined, tails removed)
- ¼ cup heavy cream
- 2 teaspoons lemon juice
- 2 teaspoons Garam Masala
- Salt and ground black pepper to taste
Instructions
- 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.
- Pour the coconut spice mixture into the sauce pan.
- Cover with the lid, reduce the heat to low, and cook for 10 minutes.
- Whisk the heavy cream, Garam Masala, and lemon juice into the curry sauce.
- Stir in the shrimp and cook for 5 minutes, until the shrimp is cooked through.
- Add salt & pepper to taste.
- Serve immediately over rice.
Video
Nutrition
Serving: 1Calories: 748kcalCarbohydrates: 90gProtein: 27gFat: 31gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 192mgSodium: 749mgPotassium: 544mgFiber: 3gSugar: 3gVitamin A: 961IUVitamin C: 7mgCalcium: 154mgIron: 5mg
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