Treat yourself to the sublime flavors of our shrimp korma. Succulent shrimp are cooked in a creamy and fragrant sauce infused with traditional Indian spices. Whether served with rice or naan bread, this dish is a true feast for the senses.
Contents
There’s something about the simplicity of shrimp korma that makes it a comfort meal, whether cooked in a Dutch oven over a campfire or simmering it on a traditional range. The mild spiced creamy shrimp curry with spinach and green beans is one of the easiest dishes you can make and begging to be on your menu.
Ingredients
For the Shrimp Korma
- ▢ 1/2 Onion diced
- ▢ 3 Garlic cloves minced
- ▢ 1 tbsp Ginger or ginger paste
- ▢ 1 tbsp Curry Powder
- ▢ 1 tsp Garam Masala
- ▢ 1 Bell pepper seeded and diced
- ▢ 15 oz Coconut milk
- ▢ 16 oz Korma Sauce we used a simmer suace for ease but you could make your own.
- ▢ Salt & Pepper
- ▢ 1 Bay leaf
- ▢ 1 lb Shrimp large peeled deviened shrimp
- ▢ 1 Lime fresh or jarred lime juice for ease
- ▢ 1/2 cup Green Beans or peas
- ▢ 2 cups fresh Spinach
For Garnish
- ▢ Cilantro
- ▢ lime wedges
Instructions
Saute the onion & spices
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Place a Dutch oven over a campfire to preheat the pan.
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Move the Dutch oven, if needed, to the cooler side of the grilling area to maintain an even temperature.
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Add the onion and saute 3 to 5 minutes, until softened.
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Add the garlic and ginger paste and cook 30 seconds.
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Add the curry powder and garam masala, stirring to coat the onion and cook 30 seconds to 1 minute.
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Add the bell pepper in.
Add in the Liquid
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Whisk in the coconut milk.
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Add in the korma sauce and stir to combine.
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Add in a bay leaf.
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Allow the sauce to simmer for 45 minutes, moving the Dutch oven as needed to maintain an even temperature over the fire.
Cook the Shrimp
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Into the simmering sauce, add the shrimp and juice from one lime.
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Add the green beans and spinach.
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Stir as the spinach wilts and the shrimp cook. The shrimp will only take about 3 to 5 minutes to fully cook in the hot sauce.
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With grilling gloves, remove from heat and allow to cook 5 minutes before serving.
Serve
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Ladel the shrimp korma into browls over rice*
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Garnish with freshly snipped cilantro and lime wedges if desired.
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 11g | Protein: 14g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 83mg | Potassium: 393mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10159IU | Vitamin C: 31mg | Calcium: 146mg | Iron: 4mg
