This Dutch oven shrimp korma recipes uses warm spices nd a pre-made simmer sauce to simmer over a campfire before adding large shrimp, green beans and spinach. Serve over hot rice or zoodles with raita and naan for an amazing meal.See our notes for traditional range top cooking method.
16ozKorma Saucewe used a simmer suace for ease but you could make your own.
Salt & Pepper
1lbShrimplarge peeled deviened shrimp
1Limefresh or jarred lime juice for ease
½cupGreen Beansor peas
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.
Pair this dish with cauliflower rice, zucchini noodles, or traditional rice, raita (a creamy savory yogurt dish), and toasted naan. Be sure to store leftovers in an airtight container, allowed to cool before placing in the fridge for up to 3 days. Reheat individual servings in a saucepan over low. Chicken works great in this recipe if you don't like shrimp. However, you need to cook diced chicken in the bubbling sauce until it's cooked through. Add 15 minutes to cook time. This recipe can be cooked on a camp stove set to medium, or medium-high heat. To cook this shrimp korma on a traditional range top, follow the instructions with the burner set to medium heat, adjusting as needed for your range to allow the sauce to simmer.