Pumpkin Shrimp Curry

READY IN: 1hr 25mins
Recipe by Queen Dana

Recipe by Tory Miller of L'Etoile in Madison, WI. November 2011 Bon Appetit. Read More http://www.bonappetit.com/recipes/2011/11/pumpkin-shrimp-curry#ixzz1cC6XkRs6

Top Review by mianbao

I would really really like to give 4 and 1/2 stars for this. It's very good, but wasn't so good until I doubled the curry powder and drastically increased the cayenne pepper. Other than that, it's fine. It's very full of pumpkin flavor, and I like that. I used kabocha squash that I had previously steamed and frozen instead of butternut and cooked the shrimp shells in homemade chicken stock instead of vegetable broth. Thank you for posting this recipe.

Ingredients Nutrition

Directions

  1. Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

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