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Shrimp and Asparagus Coconut Curry Korma


  • 3 tablespoons olive oil or coconut oil
  • ½ large yellow onion, chopped
  • 1 large russet potato, peeled and chopped into ½-inch cubes
  • 1 large carrot, peeled and chopped
  • 1 pound asparagus, trimmed and chopped into 1-1/2-inch pieces
  • 1 7-ounce package Saffron Road Coconut Curry Simmer Sauce
  • ⅓ cup water
  • 1 cup full-fat canned coconut milk
  • 2 teaspoons yellow curry powder
  • ½ teaspoon sea salt or to taste
  • 1 pound raw shrimp, peeled and deveined
  • 3 cups cooked brown rice for serving


  1. Heat the oil in a large nonstick skillet over medium heat.
  2. Add the chopped onion, potato, and carrot. Sauté, stirring frequently for 5 minutes.
  3. Add 2 tablespoons of water, cover, and cook 6 minutes, stirring occasionally.
  4. Remove the cover and add the chopped asparagus, Saffron Road's Coconut Curry Simmer Sauce, water, coconut milk, curry powder, and salt. Stir well to combine and bring to a gentle boil.
  5. Reduce heat to a simmer, cover, and cook 10 to 12 minutes, or until potato and asparagus are cooked through.
  6. Stir in the raw shrimp and continue cooking until shrimp is cooked through, about 5 minutes.
  7. Serve Korma with cooked brown rice and enjoy!
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