Shrimp and Pumpkin Curry

I love pumpkin. Seriously. Love it. How it’s firm yet yielding in texture, how it drinks up the flavors of the stew yet maintains it’s unique sweetness. It’s vibrant color. I could go on.

But I won’t. So here’s another installment of I Have Too Much Crap in My Fridge. Luckily, curries are rather forgiving in terms of mix and matching ingredients. Everything came together quite well.


  • 2 large shallots, sliced thin
  • 1 sweet yellow onion, sliced
  • 2-3 cups green beans
  • 1 lb unshelled shrimp (2 cups?)
  • 1 medium kobacha squash, cut in 2 inch cubes
  • 2 small cans or 1 15oz can coconut milk
  • 2 tbs+ thai yellow curry
  • turmeric (for extra color)
  • 1 tsp ginger
  • 1 splash fish sauce
  • 1.5 tsp fine grain brown sugar (asian supermarkets)
  • 1 15oz can chicken stock
  • 1 large lime
  • parsley/cilantro for garnish
  • garlic salt


  1. Heat 2 tbs+ oil in bottom of dutch oven (or skillet, if you dont mind washing extra pots and pans). When oil is smoking hot, add shallots and fry until golden, crispy, and aromatic. Remove to paper towel and drain. Pour off excess oil from pot.
  2. Add onions and saute until just browned and softened.
  3. Push onions to one side of the pot. Add curry paste and skim off tops of the cans of coconut milk (the thick part that floats to the top of the can). Mix with onions. Add fish sauce, brown sugar, tumeric, ginger, and plenty of garlic salt. Stir to mix evenly.
  4. Add chicken stock and bring to a boil. Reduce heat to simmer. Add squash, cover, and cook ~ 15-20 min. (depending on size of cubes) ¬†OPTIONAL: I like to deshell the shrimp and add the shells to the stock. To keep things from getting too messy, place the shells in a little steamer, then place that directly into the soup so that it’s easy to remove later on.
  5. Add green beans. Cover and cook 5 min or until just tender.
  6. Add shrimp. Cover and cook until orange and cooked through. ~2 minutes.
  7. Ladle into serving bowls, squeeze on fresh lime juice, top with fried shallots, and garnish with cilantro/parsley. Serve over rice.

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