Thai shrimp and pumpkin curry

Name: Thai shrimp and pumpkin curry
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tsp peanut oil (5g); 1 onion (160g); 2 garlic cloves (6g); 2 tbsp curry paste (30g); 3 cups pumpkin (360g); 1 tbsp fish sauce (16g); 1 cup coconut milk (230g); 2 red hot chili peppers (80g); 24 oz shrimps (680g); 1/2 cup green beans (120g)

Thai Shrimp and Pumpkin Curry is a delicious blend of sweet pumpkin and spicy shrimp, cooked in a creamy coconut sauce. This one-pot meal highlights aromatic Thai flavors and is easy to prepare.

14 Feb 2026
Cook time 25 min
Prep time 35 min

Ingredients:

1 tsp peanut oil
1 onion
2 garlic cloves
2 tbsp curry paste
3 cups pumpkin
1 tbsp fish sauce
1 cup coconut milk
2 red hot chili peppers
24 oz shrimps
1/2 cup green beans

Thai Shrimp and Pumpkin Curry is a flavorful and hearty dish that combines the sweetness of pumpkin with the spicy and aromatic flavors of Thai cuisine. This dish is perfect for those who love the unique blend of sweet, savory, and spicy all in one bowl. Below is a detailed recipe including some tips to help you get the best results.

Instructions:

1. Prepare the Ingredients: First, make sure all ingredients are prepared as described: onion finely chopped, garlic minced, pumpkin peeled and cubed, chili peppers sliced, and green beans trimmed and cut.

2. Heat the Oil: In a large pot or deep skillet, heat the peanut oil over medium heat.

3. Cook Onions and Garlic: Add the chopped onion to the pot and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

4. Add Curry Paste: Stir in the curry paste and cook for another 2 minutes, allowing it to blend with the onions and garlic.

5. Add Pumpkin: Add the cubed pumpkin to the pot. Stir well to coat the pumpkin pieces with the curry mixture.

6. Add Coconut Milk and Fish Sauce: Pour in the coconut milk and fish sauce, stirring to combine. Bring the mixture to a simmer.

7. Simmer: Cover and let it simmer for about 10-15 minutes, or until the pumpkin is tender but not mushy.

8. Add Green Beans and Shrimp: Stir in the green beans and shrimp. Cook for another 5-7 minutes, or until the shrimp is pink and cooked through and the green beans are tender.

9. Add Chili Peppers: Toss in the sliced chili peppers and stir to combine. Let it cook for an additional 1-2 minutes.

10. Serve: Taste and adjust seasoning if needed. Serve hot over steamed jasmine rice or with rice noodles if desired.

Your Thai Shrimp and Pumpkin Curry is now ready to be enjoyed. Serve it hot with steamed rice or noodles for a complete meal. The combination of textures and flavors in this dish makes it a delightful experience for the taste buds. Enjoy your homemade Thai culinary creation!

Thai shrimp and pumpkin curry FAQ:

What is the best way to know when the shrimp is cooked?

Shrimp are fully cooked when they turn pink and opaque. They should have a slightly firm texture but not be rubbery. Be careful not to overcook, as shrimp can become tough.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just ensure they are thawed and drained before adding them to the curry. This can be done by placing them in the refrigerator overnight or running them under cold water for a quick thaw.

How do I store leftovers of Thai shrimp and pumpkin curry?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through.

What can I substitute for pumpkin in this recipe?

You can substitute pumpkin with butternut squash, sweet potato, or even carrots. Adjust cooking times accordingly, as some substitutes may cook faster or slower.

What size pot or pan is best for making this curry?

A large pot or deep skillet that holds at least 4-5 quarts is ideal for this recipe. This will allow room for the ingredients to cook evenly without overflow.

Cooking Tips:

- Make sure to use a fresh pumpkin for the best flavor and texture. Pre-cut pumpkin can save time.

- Don't overcook the shrimp; they should be added towards the end of the cooking process to keep them tender and juicy.

- If you prefer a milder curry, reduce the amount of red hot chili peppers or use a milder variety.

- For a richer flavor, you can use full-fat coconut milk instead of a lighter version.

- Consider adding fresh herbs like cilantro or Thai basil as a garnish for an additional layer of flavor.

Nutrition Facts

4 Servings
Calories 320kcal
Protein 27g
Carbohydrates 18g
Fiber 3.59g
Sugar 9g
Fat 16g

Thai shrimp and pumpkin curry