There’s something about the simplicity of shrimp korma that makes it a comfort meal, whether you’re cooking in a Dutch oven over a campfire or simmering it on a traditional range. The mild spiced creamy curry with shrimp, spinach, and green beans is one of the easiest dishes you can make and begging to be on your menu.
Our Dutch oven is a handy tool we use often while camping, for recipes like white chicken chili, pork chili, or baking bread. It’s a heavy tool, but one that goes from kitchen to campfire with ease and is the perfect vessel for meal.
Warm spices, slow-simmered coconut korma sauce, fresh greens, and vegetables, with huge shrimp all cooked together and ladled over rice or zucchini noodles. That’s comfort food in one bowl, just like our shrimp saganaki recipe!
Korma is a mildly spiced curry, with barely any heat, perfect for anyone new to curries or those who don’t want too much spice. It pairs wonderfully with mild proteins like large prawns (ok, tiny ones too) or chicken. And it’s even better with a pile of Tandoori shrimp and naan too!
Always wanting to make our camping recipes gourmet and bring comfort food to the chill air at camp, we made this Dutch oven campfire shrimp korma, using shortcuts like ginger paste and simmer sauce to speed up the process, make things easy, and minimize clean up.
Altho this was made over a campfire, the recipe didn’t sacrifice flavor and the aromatics alone had everyone anxious to dive into dinner!
What you need to make this recipe
When it comes to cooking over fire, having everything ready to go, minimizing any trips away from the campfire to grab something helps the recipe go off without any difficulties.
- Ginger or ginger paste, we love fresh ginger but find ginger paste a pretty handy ingredient that keeps in the fridge for months.
- Curry Powder, basic yellow currry powder for the most mild korma
- Gaham Masala
- Bell pepper, either red or green work
- Coconut milk
- Korma Sauce, we used a simmer suace for ease but you could make your own.
- Salt & Pepper
- Bay leaf
- Shrimp, or prawns large peeled deviened shrimp
- Lime, fresh or jarred lime juice for ease
- Green Beans, or peas
- For cooking over fire, we use Lodge Dutch Oven, grilling gloves for safty, and a long wooden spoon to stir.
How to make this Dutch oven shrimp korma recipe
When cooking with cast iron, it’s important to pre-heat the cast iron for even cooking.
Set the Dutch oven over a campfire to heat the pot. If the fire is strong, move the pot to the cooler side of the grilling great once it’s preheated to avoid burning.
Start building the base flavors by sauteing the onion in the dry pan, and then adding the garlic, ginger, and spices.
Stir in the diced pepper before whisking in the coconut milk and korma simmer sauce.
This is when you want to let the curry develop flavor, add the bay leaf and let the Dutch oven gently simmer for at least 45 minutes.
Finally, add in the shrimp, spinach, and green beans as they will all cook quickly in the hot sauce.
GirlCarnivore Pro Tip: Make sure not to add your shrimp until you are ready to serve the korma, so you minimize the opportunity for them to overcook.
Tips and tricks for cooking shrimp korma
Serve this korma with raita, toasted naan, and herbed biriyani rice.
If you are keeping it keto, skip the naan and use zucchini noodles or cardamom toasted cauliflower rice to serve with it. The shrimp korma itself is a perfect low-carb option.
We prefer curry paste for cooking, but since this was made over a campfire, we decided to forgo homemade paste and picked up a korma simmer sauce instead. If you have korma paste on hand, use it and add broth instead of the sauce before adding additional coconut milk.
If you love korma but aren’t into shrimp, you can use chicken as a substitute. Use boneless skinless chicken, cut into 1″ cubes. Make sure to cook the chicken in the sauce at a rolling simmer until the chicken reaches 165F internally.
How to Store Leftovers
Store the leftover shrimp korma in an airtight container in the fridge for up to 3 days. Store rice, zoodles or any other sides separately to prevent anything from getting soggy.
More global recipes to try:
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Dutch Oven Shrimp Korma
- dutch oven
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
- lime wedges
Saute the onion & spices
- Place a Dutch oven over a campfire to preheat the pan.
- Move the Dutch oven, if needed, to the cooler side of the grilling area to maintain an even temperature.
- Add the onion and saute 3 to 5 minutes, until softened.
- Add the garlic and ginger paste and cook 30 seconds.
- Add the curry powder and garam masala, stirring to coat the onion and cook 30 seconds to 1 minute.
- Add the bell pepper in.
Add in the Liquid
- Whisk in the coconut milk.
- Add in the korma sauce and stir to combine.
- Add in a bay leaf.
- 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
- Into the simmering sauce, add the shrimp and juice from one lime.
- Add the green beans and spinach.
- 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.
- With grilling gloves, remove from heat and allow to cook 5 minutes before serving.
- Ladel the shrimp korma into browls over rice*
- Garnish with freshly snipped cilantro and lime wedges if desired.
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