Shrimp Korma with Cauliflower “Rice”

If you have been following my blog for any time, it will come as no surprise when I say that I LOVE curries!  We eat one at least once a week and sometimes twice.

But I also try to include plenty of fish and seafood into our diet….

So the other day I decided to make a shrimp curry.

The one I chose to make was a Korma.  Korma’s are mild, creamy curries, and I felt that this would not overpower the delicate flavour of the shrimp.

I was not wrong – this was delicious!

The red pepper and tomato make this an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Shrimp Korma

Serves 6


1 tbsp fat of your choice – I used coconut oil

1/2 onion – chopped

1 red pepper – chopped

1 1/2 tbsp tapioca flour

1 tbs grated fresh ginger

3 cloves of garlic – crushed

2 tbsp curry powder (I use a hot curry powder, but you can use which ever type you prefer)

1 tbsp garam masala

salt and pepper to taste

2 cups bone broth (I used a chicken bone broth)

1 cup coconut milk

1 tomato – diced

1 cup frozen green peas (you could substitute another vegetable if you prefer)

800g bag uncooked frozen shrimp (mine had not been peeled – if you buy ready-peeled shrimp you would probably need less)

Cauliflower “rice” to serve

Melt the fat in a large, heavy based pan.  Add the onion and cook for a few minutes until it is starting to soften.  Toss in the pepper, and cook for 2-3 minutes.

Then add the tapioca flour, the curry powder and the garam masala.  Stir for 30 second and then add the bone broth and bring to the boil.  Add the coconut milk and tomato, reduce the heat and simmer for 5-10 minutes.  Stir in the peas and the shrimp and cook for 5 minutes until the shrimp are pink.  Season to taste and serve at once over cauliflower “rice”.



Easy Cauliflower “Rice”

serves 6

1 small head of cauliflower, broken in to florets

1/2 onion – chopped

1 tbsp fat of your choice – I used coconut oil

sea salt and freshly ground black pepper to taste

Place the cauliflower in a blender and pulse until it resembles grains of rice.  You may need to do this in batches.

Heat the fat in a skillet or wok and add the onion.  Cook until it is starting to soften.

Add the cauliflower “rice” and toss until it is tender – this will take around 5 minutes.

Season to taste with salt and pepper and serve at once.

5 thoughts on “Shrimp Korma with Cauliflower “Rice”

  1. Pingback: Paleo Chilli (in the slow cooker) | salixisme

  2. Pingback: Pineapple Jerk Pork Chops | salixisme

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