There’s something about the simplicity of shrimp korma that makes it a comfort meal, whether cooked in a Dutch oven over a campfire or simmering it on a traditional range. The mild spiced creamy shrimp curry with spinach and green beans is one of the easiest dishes you can make and begging to be on your menu.
Picture this – you’re camping and don’t want to spend a ton of time prepping food, but you don’t know what to make. That’s where this Shrimp Korma recipe comes in. We love making our camping recipes gourmet and bringing comfort food to the chill air at camp. So, 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. Our Dutch oven is a handy tool we often use while camping for recipes like white chicken chili, pork chili, or baking bread. It’s a heavy tool that goes from kitchen to campfire with ease and is the perfect vessel for a meal. Because, let’s be honest, camping is already a lengthy process, from packing everything up to engaging in fun activities. You probably don’t have the energy to cook an extravagant meal with a ton of dishes.
What Is Shrimp Korma?
A huge favorite in Indian cuisine, 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. This Indian food 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 bread too!
This prawn korma is like comfort in a bowl with warm spices, slow-simmered coconut korma sauce, fresh greens, vegetables, and huge shrimp, all cooked together and ladled over hot basmati rice or zucchini noodles. If you’re a fan of seafood dishes, you’ll love this savory meal!
Shrimp Korma Ingredients
- Onion
- Garlic
- 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 curry powder for the mildest korma.
- Garam Masala Powder – This powder is found at almost any grocery store in the spice or ethnic foods section.
- Bell Pepper – Either red or green works.
- Coconut Milk
- Korma Sauce – We used a simmer sauce for ease, but you could make your own.
- Salt & Pepper
- Bay Leaf
- Shrimp or Prawns – Large thawed, peeled, and deveined shrimp.
- Lime – Fresh or jarred lime juice for ease.
- Green Beans or Peas
- Spinach
For cooking over a fire, we use Lodge Dutch Oven, grilling gloves for safety, and a long wooden spoon to stir.
How to Make Shrimp Korma
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 for 3 to 5 minutes until softened.
- Add the garlic and ginger paste and cook for 30 seconds.
- Add the curry powder and garam masala, stirring to coat the onion, and cook for 30 seconds to 1 minute.
- Add the bell pepper.
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 curry sauce to simmer at low-medium heat for 45 minutes until it becomes a thick gravy, moving the Dutch oven as needed to maintain an even temperature over the fire.
COOK THE SHRIMP
- Into the simmering sauce, add the large 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.
SERVE
- Ladle the shrimp korma curry into bowls over plain rice.
- Garnish with freshly snipped cilantro, chopped cashew nuts, and lime wedges if desired.
Girl Carnivore EXPERT RECIPE TIPS
- Serve this korma with raita, toasted naan, and herbed biryani 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 165 degrees F internally.
- Throw in some chili powder for extra spiciness!
What to Serve With Shrimp Korma
Want to keep the curry theme going? Pair your Shrimp Korma with curry chicken kabobs or salmon curry! This delicious dish also pairs well with other seafood campfire recipes like grilled tilapia or lobster!
Leftovers & Reheating
- 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.
Recipe FAQs
You can swap Greek yogurt, heavy cream, sour cream, or cashew cream instead of coconut milk!
You can use a blend of cumin and allspice instead! Use 1 part cumin and 1/4 part allspice.
More Globally Inspired Recipes
This Shrimp Korma is the perfect meal for busy weeknights or camping trips when you can’t be bothered with a ton of cleanup or effort! With just a few simple ingredients like shrimp, coconut milk, and korma sauce, you can whip up a delicious meal the whole family will enjoy! Also, please rate the recipe card and leave a comment below to help out the next reader!
Dutch Oven Shrimp Korma
Recommended Equipment
Ingredients
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
For Garnish
- Cilantro
- lime wedges
Instructions
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.
Serve
- Ladel the shrimp korma into browls over rice*
- Garnish with freshly snipped cilantro and lime wedges if desired.
Notes
Nutrition
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