/ / / / / /

Shrimp Coconut Korma

This post may contain affiliate links. See site Terms here.   

Shrimp Coconut Korma

When we lived in Salt Lake City, one of our favorite restaurants was The Bombay House. We love Indian food and have been to lots of great Indian restaurants around the country, but this has always been our favorite! From their mango lassi to their curries and even their side dishes, everything is amazing.

Once dish we always ordered was Shrimp Coconut Korma. Not all Indian restaurants offer this dish but it’s honestly just one of the best curries out there. It’s creamy and filled with amazing spices, but also a little sweet. It’s a great starter curry for people (ahem my kids) that are hesitant to new ethnic foods. My kids love tikka masala but this Shrimp Coconut Korma is definitely higher on their list now. They scarfed it down, even my pickiest eater! Serve with some Greek yogurt and fresh cilantro, and of course some basmati rice and naan. It’s a great meal.

Shrimp Coconut Korma

Author Shannon Lyon | Plum Street


  • 1 tbsp. olive oil
  • 1 yellow onion, chopped finely
  • 4 cloves garlic, grated finely
  • 1 2" piece of ginger, peeled and grated finely
  • 1 can tomato paste (5 oz can)
  • 1/2 c. vegetable broth (or chicken broth)
  • 1 tbsp curry powder (yellow)
  • 1 tbsp garam masala
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp cardamom
  • 1/4 tsp salt
  • 1 1/2 cans coconut milk
  • 2 tbsp fresh lemon juice
  • 1/2 c. plain greek yogurt
  • 3-4 tbsp brown sugar (add more or less depending on how sweet you like it)
  • 1 lb. bag large frozen shrimp (peeled, deveined, tail off)
  • fresh cilantro for serving
  • more greek yogurt for serving
  • basmati rice, cooked for serving
  • naan bread for serving


  • Sautee onions in a large saucepan or pot with olive oil until soft - on medium high heat. Once soft, add garlic and cook for 1-2 minutes until garlic is slightly brown.
  • Add in ginger, tomato paste, and broth. Stir until well combined. Add in the curry powder, garam masala, cumin, coriander, turmeric, cardamom, and salt.
  • Add in coconut milk, greek yogurt, and fresh lemon juice. Stir until mixed well, then add in sugar. 
  • Simmer for 10 - 15 minutes then adjust sugar level as needed - add more if you'd like and if it's too sweet add a little extra coconut milk or yogurt.
  • 10 minutes before you are ready to serve, add frozen bag of shrimp and heat until warmed through.  Can let simmer until ready to eat.
  • Serve with basmati rice and naan. Top with a dollop of greek yogurt and some fresh cilantro. Enjoy this sweet and creamy curry!

Don’t be overwhelmed by the long list of ingredients – the recipe is really easy just a lot to add into the pot!

Similar Posts


  1. Cant wait to make this! I love ethnic food and my husband has a meat allergy so indian food is a good option because he loves paneer, we are in SLC aswell but we eat at saffron valley in the avenues because we can walk to it from our home, this looks soooo good i cant wait 🙂 im gonna use some frozen tilapia instead of the shrimp i think

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating