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Shrimp Coconut Korma

Author Shannon Lyon | Plum Street

Ingredients

  • 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

Instructions

  • 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!