ISO: ISO SallyBR: I'm really enjoying your recipe for Pumpkin Shrimp Curry. On my third batch now...

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michael-in-phoenix

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...and the whole family is gobbling it up!

The only change I made to the first batch was to swap cubed chicken breast (boneless-skinless) for the shrimp, as my wife gets all itchy when she eats shellfish. I also used coconut oil to sautee the shallots and ginger. It was fantastic! Very rich and creamy, even though I used the low-fat coconut milk.

Second and third batches have been tweaked a bit, just for fun. More garlic. Added chopped spinach and green beans along with the peas.

I increased the amount of curry powder to a full tablespoon, and added an entire 14 oz. can of lite coconut milk. Simmered the whole thing down to a creamy consistency.

Great recipe! The original is delicious as it is, and it takes to "riffin'" quite well.

Thanks Sally.

Michael

http://bewitchingkitchen.com/2013/04/05/pumpkin-shrimp-curry/

 
I can't wait to make this. I did make a batch of Cathy Z's Thai Green Curry Paste to try in

the pumpkin curry. Now just need to pull it all together!

 
So glad you enjoyed it!

saw your comment on the blog too, I need to take care of replying tonight

I love all your modifications, it is really a great starting point of a recipe, that can go in different directions.

I love love love pumpkin....

 
I really like the pumpkin in this dish. It is very low carb, and, obviously, low fat, so...

...if you use "lite" coconut milk it is a very healthy dish. Plus, as I said, you can add chopped greens, basically at will.

The pumpkin flavor IS there, but it is not overwhelmingly a "pumpkin" dish. It adds a creamy flavor/texture and compliments the curry spice really well.

This is my go-to curry dish now.

Michael

 
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