Pumpkin Shrimp Curry
A rich and flavorful curry combining succulent shrimp with creamy pumpkin and coconut milk, enhanced with aromatic spices and fresh herbs. This Thai-inspired dish perfectly balances sweet, spicy, and savory flavors.
4 servings
45 min
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Ingredients
- •2 tablespoons olive oil
- •1 cup sliced onion
- •1 tablespoon minced ginger
- •1 tablespoon minced garlic
- •1 whole chopped plum tomato
- •15 ounces pumpkin purée
- •2 cups vegetable broth
- •1 cup unsweetened coconut milk
- •1½ teaspoons curry powder
- •⅛ teaspoon cayenne pepper
- •1 cup roasted butternut squash
- •1 pound shrimp
- •1½ teaspoons fresh lime juice
- •2 cups steamed rice
- •¼ cup cilantro
- •1 teaspoon lime zest
- •2 tablespoons fried shallots
Cooking Instructions
- 1.
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
45 min
