Total Time
30 Mins
6 servings

Whip up this spicy and flavorful Indian shrimp korma in just 30 minutes. Spoon the shrimp mixture over hot basmati rice and top the dish with a spoonful of thick, tangy Greek-style yogurt to counter the heat.

How to Make It

Melt butter in a Dutch oven over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add flour, ginger, and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala, and 1/4 teaspoon salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat, and simmer 5 minutes. Add peas, shrimp, and remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.

Ratings & Reviews

April 08, 2015
if you changed the recipe how can you only give it 3 stars.  It was your change that compromised the result.

Fast and Yummy

November 13, 2015
This came together super quickly. Followed the recipe as written, was absolutely delicious!

Culinary Karla

July 24, 2015
What a fabulous recipe! I followed the recipe except I added the whole can of coconut milk. Rich and flavorful. And my kitchen smells amazing!

gastrocari's Review

July 08, 2014

niccc80's Review

June 04, 2014
This recipe is amazing. It's so simple, and easy to make even for a week night yet i would definitly make it again for company. Follow the recip exactly with the correct spices. Also, up the salt, and dont bother using 1/2 the can of diced tomatoes or hafl the bag of frozon peas. Just put it all in and while your at it double the recipe!! it feeds 4-6 depending on your appetite but i doubled it and we gladly had some left overs. I served it with couscous.

AllisonELeigh's Review

December 01, 2013
Easy and delicious meal! Followed the recipe except we swapped a couple of potatoes for the shrimp to make this a meatless dish. Will defiantly make again.

jaguar28's Review

September 29, 2013
Instead of vegetable broth, I added 2 chicken bouillon cubes and about 1/3 c. boiling water - also used lite coconut milk. Very tasty sauce. I like it very spicy, so added 2 chopped jalapenos and a chili pepper and adjusted the curry to taste. Very delicious. Will never buy Indian frozen entrees or sauce packs pre-made again if I can learn to make it so deliciously good.

daneanp's Review

September 08, 2013
I don't know. I thought it was missing a bit of sweetness - probably not authentic that way, but still. It was very filling and pretty easy to assemble once the chopping was done. I don't see myself making this again - much better curry dishes out there IMO.

linseym's Review

May 20, 2013
Surprisingly good given the simple spice list. Results probably depend a lot on the quality and intensity of the curry powder and garam masala that you use. The coconut milk adds a lovely consistency and depth.

Nena0984's Review

May 16, 2013