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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shrimp and Pumpkin Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions