• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

09.22.2013

Pumpkin Curry with Shrimp

Pumpkin Curry with Shrimp-3

There is an authentic Thai restaurant not too far from where I live that is one of the most unique places I have been in the city. There are not many decisions to make there: they have two seatings for dinner, and the prix fixe meal includes about eight courses (none of which you select yourself). The fancy term for this is a “chef’s tasting menu,” but at this location – it does not feel like a chef’s tasting menu, it feels like what they felt like making that day. Which, I suppose, is actually the definition of a chef’s tasting menu. The offerings at this Thai restaurant varies a bit from visit to visit, but one dish is a staple: pumpkin curry.

I never would have thought to try pumpkin curry if it had not been served to me at this restaurant. While I eat other squash that are similar to pumpkin (butternut and acorn squash are really each just an inch from pumpkin), it just would not have jumped out at me on a menu to order. I bake with pumpkin regularly, but have never made a savory dish with pumpkin puree. And curry? Not my usual ask at a restaurant. But now, I order pumpkin curry whenever I see it on a menu – which is not nearly often enough.

I have not experimented with curry more than anyone who bought a 1 oz McCormick seasoning several years ago for some recipe – I would not call myself an expert by any means. In looking for a recipe to try out, I wanted all basic ingredients, no specialty items that would require a trip to an ethnic market or a conversation with customer service at Whole Foods. I found one! While this recipe lacks the layered and complex flavors of the pumpkin curries I have ordered at restaurants, it is two of my favorite things: 1) easy, and 2) healthy. If you are not sure about curries, try starting with this one. A pound is a healthy amount of shrimp for this recipe, and you will find it filling and satisfying.

Pumpkin Curry with Shrimp-4

Ingredients:
– extra virgin olive oil
– 1 medium sweet onion, sliced thinly in to strips
– 1 T minced ginger
– 1 T minced garlic
– 1 pie pumpkin (also called “sugar pumpkin”) – puree half, and roast or microwave the other half
– 3/4 c diced tomatoes (drained if from a can)
– 1 c chicken broth
– 1 c water
– 1 c light unsweetened coconut milk
– 1 1/2 t curry powder
– 1/8 t cayenne pepper
– 1 pound raw shrimp, peeled and deveined
– juice from one lime
– fried slices of shallots, and chopped cilantro, for serving

How do I make it?

  • Heat a large pan over medium heat; when warm, add some extra virgin olive oil.
  • When the oil is heated, add the onion and cook until soft (about 5 minutes).
  • Add the ginger and garlic and stir until fragrant (not long – 30-60 seconds).
  • Stir in the pumpkin puree and diced tomato; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.
  • Add broth, water, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes.
  • Add remaining pumpkin, shrimp, and lime juice. Simmer until the shrimp is pink all the way through.
  • Serve on a bed of quinoa and top with fried shallots and cilantro!

Pumkin Curry with Shrimp-1More info please?

As with other shrimp and seafood dishes, this Pumpkin Curry with Shrimp is best when fresh off the stove, but can weather a day or two as a reheated leftover.

Original link: http://www.bonappetit.com/recipe/pumpkin-shrimp-curry

If you like this, you may also like:

Pumpkin Puree-8Sweet Potato & Quinoa Chili

 

If you liked this post, I recommend:

  • Guacahummus {Guacamole – Hummus}Guacahummus {Guacamole – Hummus}
  • Thanksgiving Bounty Veggie Crustless QuicheThanksgiving Bounty Veggie Crustless Quiche
  • Italian Quinoa Breakfast CasseroleItalian Quinoa Breakfast Casserole
  • Avocado Toast with Shaved RadishesAvocado Toast with Shaved Radishes
  • Chocolate Chip Peanut Butter Greek YogurtChocolate Chip Peanut Butter Greek Yogurt
  • Broccoli Cheese Soup {Healthy}Broccoli Cheese Soup {Healthy}
  • Print
  • Email
  • Tweet

Posted In: Mains (Lunch + Dinner), Recipe, Soups + Stews

Reader Interactions

Comments

  1. Michelle says

    09.30.2013 at 3:20 pm

    I’d like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
    By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
    Simply visit http://www.erecipe.com or contact me at michelle@erecipe.com. We look forward having you in our network!

    Reply
    • my utensil crock says

      10.05.2013 at 1:10 pm

      Thank you so much for the offer! I will definitely check out your site.

      Reply
  2. vincent says

    09.26.2013 at 3:07 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    petitchef.com

    Reply
    • my utensil crock says

      09.26.2013 at 8:20 pm

      Thank you! I will check it out.

      Reply
  3. Josie says

    09.23.2013 at 10:27 am

    Didn’t we do something similar in cooking club a few years ago?

    Reply
    • my utensil crock says

      09.23.2013 at 7:02 pm

      I am not sure – was it a soup?

      Reply
  4. Jenny Schwab says

    09.22.2013 at 11:01 pm

    Yummy! Must try! Meanwhile which Thai restaurant is it?? 🙂

    >

    Reply

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

Whirlwind week in Miami for work (aren’t all wor Whirlwind week in Miami for work (aren’t all work trips whirlwinds?) but got to sneak in lunch at @casatuacucina before heading to the airport 👌🏻
🚨Fun night alert🚨 @uvalaw #uvalaw20threunion 🚨Fun night alert🚨 @uvalaw #uvalaw20threunion #firstgusburger
Gas station sandwiches. IYKYK. Gas station sandwiches. IYKYK.
20th @uvalaw reunion weekend begins! Cheers! 20th @uvalaw reunion weekend begins! Cheers!
Savory smoothies to shake things up. Savory smoothies to shake things up.
An afternoon tea ☕️ for cooking club this mont An afternoon tea ☕️ for cooking club this month
“23 hours in Dallas” @hardeightbbq “23 hours in Dallas” @hardeightbbq
Cakesicles and chocolate covered pretzels by @suga Cakesicles and chocolate covered pretzels by @sugarydreamsbymel - she can make anything you can think of. If you are within driving distance of Silver Spring, check it out. I was looking for something special for an engagement party I hosted and this was just what we needed ✨
Quick and dirty pic of made from scratch gumbo and Quick and dirty pic of made from scratch gumbo and dirty rice with bacon.
A rare crossover post with @housenotions - I fired A rare crossover post with @housenotions - I fired up the @bluestarcooking charbroiler today and grilled yogurt-marinated chicken breast. I slice them in half (thickness) to make sure they get the perfect ratio of char and are actually cooked inside.
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.