Description
A creamy, aromatic curry made with pumpkin puree, coconut milk, shrimp, and red curry paste. This comforting dish is ready in just 30 minutes and perfect for a weeknight dinner or entertaining guests.
Ingredients
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)
1 tbsp oil, for cooking
Instructions
- Chop onion, mince garlic, and grate ginger.
- Heat oil in a large pot over medium heat. Sauté onion for 3–4 minutes until translucent.
- Stir in pumpkin puree and coconut milk. Simmer gently over low heat.
- Add red curry paste and cook 2–3 minutes to deepen flavor.
- Add shrimp and cook until pink and opaque, about 3–5 minutes.
- Finish with lime juice and garnish with cilantro before serving.
Notes
Add spinach, kale, or bell peppers for extra veggies.
Swap shrimp with chicken, tofu, or chickpeas for a variation.
Use butternut squash puree instead of pumpkin for a twist.
Adjust heat with more curry paste or chopped chili peppers.
Balance spice with a drizzle of honey or maple syrup.
Store in fridge up to 3 days; reheat gently with extra coconut milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 190mg
