Recipe tried: Pumpkin Shrimp Curry

S

sallybr

Well-known member
from Bon Appetit

Made a few modifications: used homemade pumpkin puree, low fat coconut milk, omitted butternut squash and added green peas instead - I thought it would be too boring in terms of color (and I did not want to go through the trouble of dicing and cooking butternut squash)

ready in 30 minutes, very very flavorful

will be on the blog in the future, even though my photos stink (sigh)

http://www.bonappetit.com/recipes/2011/11/pumpkin-shrimp-curry

http://www.bonappetit.com/recipes/2011/11/pumpkin-shrimp-curry

 
I like your modifications. I thought the butter nut squash would make it very sweet...

...since there was an entire can of pumpkin in there already. I also like to add chopped greens to curry recipes like this. I like the color, and I'm always looking to add dark-green-leafies to my meals.

Michael

 
This looks wonderful Thank you Sally for posting, and Michael, thank you too

for the idea of greens. I also put them into everything possible. (I am thinking of putting some into my front yard garden as I get no sun--and lots of deer--in the back!!) I can't wait to make this!

I also have a ton of homemade pumpkin puree and am always looking for ways to use it other than the obvious desserts!

 
I have been known to plant broccoli and brussel sprouts in my flower beds---use the best light and

beds that you can and have fun with it. win/win!

 
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