Why You’ll Love This Recipe

I love how this curry balances sweet, savory, and spicy flavors in one bowl. The pumpkin puree makes the sauce thick and velvety, while the red curry paste adds depth and warmth. It’s a lighter take on traditional curry, but still incredibly satisfying. I also love that it’s versatile—I can serve it with rice, naan, or even quinoa depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup pumpkin puree (canned or fresh)
1 cup full-fat coconut milk
1 lb shrimp (peeled and deveined)
2 tbsp red curry paste
1 medium onion (chopped)
4 cloves garlic (minced)
1 tbsp fresh ginger (grated)
Juice of 1 lime
Fresh cilantro (for garnish, optional)

Directions

1. I prepare the ingredients first by chopping the onion, mincing the garlic, and grating the ginger.

2. I heat oil in a large pot over medium heat, then sauté the onion for 3–4 minutes until it turns translucent.

3. I stir in the pumpkin puree and coconut milk, letting the mixture simmer on low heat.

4. I mix in the red curry paste and let it cook for another 2–3 minutes to deepen the flavor.

5. I add the shrimp and cook until they turn pink and opaque, about 3–5 minutes.

6. I finish the dish with a squeeze of fresh lime juice and garnish with cilantro before serving.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prep, 20 minutes to cook, and is ready in 30 minutes total.

Variations

Sometimes I add spinach or kale for extra greens, or swap shrimp with chicken or tofu for a different protein. If I want more heat, I stir in chopped chili peppers or extra curry paste. For a sweeter touch, I drizzle in a little honey or maple syrup to balance the spice. I’ve also used butternut squash puree instead of pumpkin, and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop, adding a splash of coconut milk or broth if the sauce has thickened too much. I don’t recommend freezing since shrimp can become rubbery after thawing, but if I freeze it, I usually do so without the shrimp and add fresh ones when reheating.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just thaw them before adding to the curry.

Can I make this dish vegetarian?

Yes, I replace the shrimp with tofu, chickpeas, or extra vegetables like bell peppers and zucchini.

Can I use light coconut milk instead of full-fat?

Yes, but I find full-fat gives the curry a richer, creamier texture.

How spicy is this recipe?

It depends on the curry paste. Some brands are mild, while others are very spicy. I adjust the amount to my taste.

Can I use fresh pumpkin instead of canned puree?

Yes, I roast fresh pumpkin until soft, then puree it before adding to the curry.

What should I serve with this curry?

I like serving it with jasmine rice, basmati rice, or naan bread to soak up the sauce.

Can I make it ahead of time?

Yes, I sometimes prepare the curry base ahead and add the shrimp just before serving so they stay fresh and tender.

Can I substitute the red curry paste?

Yes, yellow or green curry paste also works, though it will change the flavor profile slightly.

How do I keep the shrimp from overcooking?

I make sure to add them at the very end and cook only until they turn pink and opaque.

Can I add more vegetables?

Yes, I often add bell peppers, carrots, or peas for extra color and nutrition.

Conclusion

This Pumpkin Coconut Shrimp Curry is one of those dishes I keep coming back to whenever I want something quick, comforting, and full of flavor. I love how the pumpkin adds a natural sweetness and creaminess that pairs so well with coconut milk and shrimp. It’s a simple, wholesome curry that feels special enough for guests but easy enough for weeknights.