Pumpkin Shrimp Curry
Dive into the warm, creamy flavors of this irresistible Pumpkin Shrimp Curry, a comforting dish that blends the natural sweetness of pumpkin with the bold, aromatic spices of red curry paste. Succulent shrimp are simmered to perfection in a rich coconut milk broth infused with garlic, ginger, and a touch of lime juice for a zesty finish. This recipe is an easy one-pot meal, ready in just 45 minutes, making it perfect for busy weeknights or cozy weekends. Garnished with fresh cilantro and served alongside steamed jasmine rice or flatbread, this curry offers a delightful balance of sweet, spicy, and savory flavors in every bite. Ideal for fans of Thai-inspired cuisine, it’s a crowd-pleaser that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 500 g raw shrimp, peeled and deveined
- 400 g pumpkin, peeled and cubed
- 400 ml coconut milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 100 ml water
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and cook for 1-2 minutes, stirring constantly to release its aroma.
Add the cubed pumpkin to the skillet, stirring to coat it with the curry paste mixture.
Pour in the coconut milk and water, then stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes or until the pumpkin is tender.
Add the shrimp to the skillet and cook for 4-5 minutes, or until they turn pink and opaque.
Stir in the fish sauce, brown sugar, lime juice, and salt, adjusting seasoning to taste.
Remove the skillet from the heat and garnish with chopped cilantro.
Serve the Pumpkin Shrimp Curry immediately with steamed jasmine rice or flatbread.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 49.2 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3427 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
