Thai Pumpkin Curry With Shrimp And Bok Choy Recipe

Name: Thai Pumpkin Curry With Shrimp And Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Coconut Oil, Divided; 3/4 pounds Large Shrimp, Peeled And Deveined; 2 Baby Bok Choy, Quartered Lengthwise; 2 Shallots, Thinly Sliced; 2 Tablespoons Minced Ginger; 2 cloves Garlic, Minced; 1 Tablespoon Thai Yellow, Penang, Or Red Curry Paste; 1/2 teaspoons Turmeric; 1 teaspoon Sea Salt (or To Taste); 1 can (15 Oz. Size) Unsweetened Pumpkin Puree; 1 can (15 Oz. Size) Coconut Milk; 1/2 pounds Chinese Long Beans Or French Green Beans, Cut Into 2-inch Pieces; 2 Tablespoons Chopped Thai Basil, Mint Or Cilantro Leaves, Plus More For Garnish; 2 Tablespoons Fresh Lime Juice; 1/4 cups Peanuts, For Garnish; Lime Wedges, To Serve

Servings: persons

2 Tablespoons Coconut Oil, Divided
3/4 pounds Large Shrimp, Peeled And Deveined
2 Baby Bok Choy, Quartered Lengthwise
2 Shallots, Thinly Sliced
2 Tablespoons Minced Ginger
2 cloves Garlic, Minced
1 Tablespoon Thai Yellow, Penang, Or Red Curry Paste
1/2 teaspoons Turmeric
1 teaspoon Sea Salt (or To Taste)
1 can (15 Oz. Size) Unsweetened Pumpkin Puree
1 can (15 Oz. Size) Coconut Milk
1/2 pounds Chinese Long Beans Or French Green Beans, Cut Into 2-inch Pieces
2 Tablespoons Chopped Thai Basil, Mint Or Cilantro Leaves, Plus More For Garnish
2 Tablespoons Fresh Lime Juice
1/4 cups Peanuts, For Garnish
Lime Wedges, To Serve

1
In a large Dutch oven, heat 1 tablespoon coconut oil over a high flame. Rinse shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Remove to a plate and set aside.
2
Add bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.
3
Heat remaining oil and saute shallot, ginger, garlic, red curry paste, turmeric, and sea salt until very fragrant, 2 minutes. Stir in pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until beans are tender and the sauce has thickened, 5-7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.
4
Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.

293

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 16 ingredients. The key ingredients include: 2 Tablespoons Coconut Oil, Divided, 3/4 pounds Large Shrimp, Peeled And Deveined, 2 Baby Bok Choy, Quartered Lengthwise, 2 Shallots, Thinly Sliced, and more.

Yes, Thai Pumpkin Curry With Shrimp And Bok Choy 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!

Thai Pumpkin Curry With Shrimp And Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions