Shrimp and Pumpkin Curry Recipe

Name: Shrimp and Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch shallots roughly chopped; 1 tablespoon cilantro (coriander leaves); 1/2 teaspoon coriander seeds; 1 teaspoon ginger freshly grated; 1 each green chili peppers deseeded and roughly chopped; 1 bunch scallions, spring or green onions; 2 cloves garlic; 600 grams pumpkins; 2 teaspoons ginger freshly choped; 2 tablespoons vegetable oil; 400 millilitres coconut milk unsweetened; 1/2 each lemon juice fresh; 1 x salt and black pepper; 300 grams shrimp frozen (prawns)

Servings: persons

1 bunch shallots roughly chopped
1 tablespoon cilantro (coriander leaves)
1/2 teaspoon coriander seeds
1 teaspoon ginger freshly grated
1 each green chili peppers deseeded and roughly chopped
1 bunch scallions, spring or green onions
2 cloves garlic
600 grams pumpkins
2 teaspoons ginger freshly choped
2 tablespoons vegetable oil
400 millilitres coconut milk unsweetened
1/2 each lemon juice fresh
1 x salt and black pepper
300 grams shrimp frozen (prawns)

1
Put shallot, cilantro leaves, coriander seeds, ginger and green chili pepper into a mortar and crush to make a curry paste.
2
Wash and trim the scallions (spring onions) and cut into rings.
3
Peel and chop the garlic.
4
Peel and deseed the pumpkin and cut into 1/2 inch (1cm cubes).
5
Heat the oil and saute the scallions, ginger, garlic and pumpkin over a high heat for 4 to 5 minutes.
6
Stir in the coconut milk, curry paste and lemon juice, season with salt and pepper and simmer without a lid over a medium heat for about 5 minutes.
7
Check the seasoning, add the shrimp (prawns) and briefly return to a boil.
8
When the shrimp are cooked, serve in bowls with rice or bread.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bunch shallots roughly chopped, 1 tablespoon cilantro (coriander leaves), 1/2 teaspoon coriander seeds, 1 teaspoon ginger freshly grated, and more.

Yes, Shrimp and Pumpkin Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Pumpkin Curry

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