when i lived in west hollywood there was a thai place around the corner from my house and at least once a week i’d order their pumpkin shrimp curry. i’d never had pumpkin curry but i quickly became addicted. the pumpkin flavor is super subtle but makes it really creamy and it complimented really well with the shrimp. i love it topped with a bunch of cilantro, a big squeeze of lime and fried shallots. it’s insanely delicious, you gotta try it. we made our own pumpkin puree for this recipe by cutting a pumpkin in half and roasting it until tender, scooping it out and blending it until smooth. not sure it’s worth the extra effort, i think next time I might just use canned. – joanie
adapted from this recipe on bon appétit
• 2 tablespoons olive oil
• 1 medium sliced onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 plum tomato, chopped
• 2 cups pumpkin purée (homemade or canned)
• 2 cups veggie broth
• 2 cups full fat coconut milk
• 3 teaspoons curry powder
• 1/2 teaspoon cayenne (less of you don’t like spice!)
• 2 cups chopped and roasted butternut squash
• 1 pound shrimp
• 2 teaspoons fresh lime juice
• fried shallots (follow this guide!)
- heat oil in a large pan over medium heat. add onion and ginger, cooking until soft 6- 8 minutes. add garlic and cook for one minute. add chopped tomato, pumpkin purée and cook for about 10 minutes. you want the pumpkin to slightly browned. add veggie broth, coconut milk, curry powder and cayenne and let simmer for 20 minutes (don’t shorten this time, this is when it thickens up!). and the cooked butternut squash and the shrimp, for this part i like to keep it on the heat for about 2-3 minutes and then turn off the burn and let the shrimp cook in the curry heat. the shrimp is cooked when it’s just pink!
• squeeze the lime juice on top and serve with cilantro, friend shallots and rice.
enjoy! such a perfect fall dish and a fun use of pumpkin that’s not bread or muffins.
photos by: ivan solis