Ingredients for Shrimp Korma
- 1 lb shrimp (peeled and deveined)
- Plain Yogurt
- 1 tbsp paprika
- 1 tbsp garam masala
- 1/2 cup tomato puree
- 1 (13.5 oz) can full-fat coconut milk
- Chili Powder
- 1/2 cup water
- Garlic Cloves
- 1 inch minced ginger
- Cinnamon Stick
- Cardamom Pods
- Vegetable Oil
- Salt to taste
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How to Make Shrimp Korma
- In a large bowl, whisk together 1 cup plain yogurt, 1 tbsp paprika, 1 tbsp garam masala, 1/2 cup tomato puree, 1 (13.5 oz) can full-fat coconut milk, 1 tsp chili powder (adjust to taste), and 1/2 cup water.
- Season generously with salt to taste and set aside.
- Heat 2 tbsp oil in a large pan or pot over medium-low heat. Add 2 cloves minced garlic, 1 inch minced ginger, 1 cinnamon stick, and 4 green cardamoms. Sauté for 1-2 minutes until fragrant.
- Pour in the yogurt spice mixture and bring to a gentle simmer, stirring occasionally. Reduce heat to low.
- Add 1 lb shrimp (peeled and deveined) and cook for 5-7 minutes, or until pink and opaque, stirring frequently. The sauce will begin to thicken.
- Garnish with 1/4 cup chopped fresh cilantro and serve hot with plain rice or chapati.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
17g
Carbs
0g