Shrimp & Pumpkin Coconut Curry

Traditional Thai curries can call for hard-to-find ingredients, like galangal and kaffir lime leaves. Here, I’ve swapped them out for more easily sourced ginger and lime zest. If you do have access to these Thai ingredients, go ahead and use them. Simply omit the lime zest and instead drop one or two lime leaves in the stew as it is simmering (remove before serving), and swap galangal 1:1 for the called-for ginger. This is a very flavorful and satisfying curry, easy enough to make on a weeknight.

Shrimp & Pumpkin Coconut Curry

Prep Time 20 minutes
Cook Time 30 minutes
Traditional Thai curries can call for hard-to-find ingredients, like galangal and kaffir lime leaves. Here, I've swapped them out for more easily sourced ginger and lime zest. If you do have access to these Thai ingredients, go ahead and use them. Simply omit the lime zest and instead drop one or two lime leaves in the stew as it is simmering (remove before serving), and swap galangal 1:1 for the called-for ginger. This is a very flavorful and satisfying curry, easy enough to make on a weeknight.
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Course Main Course
Servings 6

Ingredients
 

  • 1 tablespoon butter
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon ginger, grated
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon fennel seeds, crushed with the side of a large knife
  • 1/8 teaspoon ground nutmeg
  • 1 cup tomato, chopped – or use a small can of tomatoes
  • 3 tablespoons fish sauce
  • 14- ounce can lite coconut milk, unsweetened
  • zest of 1 lime
  • 1-2 tablespoons coconut sugar or brown sugar
  • 3 cups cubed pumpkin or butternut squash, peeled
  • 1 pound shelled and deveined shrimp
  • ¼ cup chopped cilantro, basil, mint or a combination for serving
  • 1 cup rice or rice noodles, cooked according to package directions

Instructions
 

  • Have all of your spices measured and set aside in a small bowl. Melt the butter in a large saucepan over medium low heat, then add the shallot, garlic, and ginger. Saute 2-3 minutes, stirring and wathcing so it doesn’t brown. Add your spices and cook 1 minute. Add the chopped tomato and cook another minute or two, stirring to break it up. Stir in the coconut milk and ½ cup of water and bring to a simmer.
  • Add the pumpkin or squash, ½ teaspoon of salt and make sure the vegetables are submerged in the liquid. Add more water if needed, then bring to a simmer. Partially cover with a lid and cook for 15 minutes or until the vegetable is soft.
  • Stir in the lime zest, fish sauce, sugar, and shrimp. Stir at a simmer until the shrimp are just cooked through, about 3-4 minutes.
  • Taste for salt and add more if needed. Serve with lime wedges and extra fish sauce, over a bowl of rice noodles or white rice. Top with the herbs.
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