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

 

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