Description
Learn how to make a delicious Pumpkin Coconut Shrimp Curry that’s bursting with flavor! This easy recipe is perfect for a cozy night in.
Ingredients
- For the chili paste:
- 2 serrano chiles (about 10 cm in length)
- 1 cup coarsely chopped shallots (240 ml)
- 1 stalk lemongrass (or 30 ml lemongrass paste)
- 5 cm piece of peeled ginger
- 1 1/2 tablespoon (23 ml) garlic (about 2 to 3 thumb-sized cloves)
- 1/2 teaspoon (3 ml) ground turmeric
- 1 tablespoon lime juice (15 ml)
- For the curry:
- 1 tablespoon (15 ml) vegetable oil
- 1/4 teaspoon (1 ml) mustard seeds
- 1/2 teaspoon (3 ml) cumin seeds
- 3 bay leaves
- 6 cups lite coconut milk (1440 ml)
- 4 cups cubed butternut squash (pie pumpkin) (about 600 g)
- 1 1/2 pounds colossal shrimp, peeled and cleaned (680 g)
Instructions
- Place all the ingredients for the chili paste into a food processor and blend until you achieve a smooth consistency. Store in the refrigerator until you’re ready to prepare the curry.
- Warm a Dutch oven over medium-high heat.
- Pour in the oil and tilt the pan to ensure it covers the bottom evenly.
- In the Dutch oven, lightly toast the mustard seeds, cumin seeds, and bay leaves until the seeds begin to pop.
- Incorporate the chili paste into the mix and cook until its aroma is released, which should take about 4 to 5 minutes.
- Add the pumpkin and cook while stirring for approximately 1 minute.
- Pour in the coconut milk and bring the mixture to a rolling boil. Reduce the heat to a simmer and cook until the coconut becomes almost tender when pierced with a fork.
- Introduce the shrimp to the pot and cook for 5 to 7 minutes, or until they are fully cooked.
- Serve alongside coconut rice.
Notes
- Enhance flavor by toasting spices before adding chili paste.
- Cook pumpkin until slightly softened for a perfect curry texture.
- Adjust spice level with more or less serrano chiles to taste.
