Description
A vibrant and aromatic Thai Pumpkin Curry featuring succulent shrimp, tender bok choy, and crisp green beans simmered in a rich coconut and pumpkin sauce, enhanced with fragrant spices and fresh herbs. This quick and easy recipe provides a flavorful weeknight meal that’s a delightful alternative to take-out.
Ingredients
Scale
Proteins and Vegetables
- ¾ pound large shrimp (peeled and deveined)
- 2 baby bok choy (quartered lengthwise)
- 1 red bell pepper (thinly sliced)
- ½ pound Chinese long beans or French green beans (cut into 2-inch pieces)
Spices and Aromatics
- 2 tablespoons minced ginger
- 1 garlic clove (minced)
- 1 tablespoon Thai yellow, Penang, or red curry paste
- ½ teaspoon turmeric
- Sea salt (to taste, approx. 1 teaspoon plus for seasoning shrimp)
Liquids and Oils
- 2 tablespoons coconut oil (divided)
- 1 15-ounce can unsweetened pumpkin puree
- 1 15-ounce can coconut milk
- 2 tablespoons fresh lime juice
Garnishes
- 2 tablespoons chopped Thai basil (or mint or cilantro leaves)
- ¼ cup chopped peanuts
Instructions
- Cook the Shrimp: Heat 1 tablespoon of coconut oil in a large Dutch oven over high heat. Rinse shrimp and pat dry. Stir-fry the shrimp for about 2 minutes until they turn pink and curl. Season with sea salt, then remove shrimp to a plate and set aside.
- Sauté the Bok Choy: Add the quartered bok choy to the pot and cook for 5 minutes until lightly browned and the greens are wilted. Remove bok choy to the plate with the shrimp.
- Prepare the Curry Base: Heat the remaining tablespoon of coconut oil in the pot. Add the red bell pepper, minced ginger, garlic, curry paste, turmeric, and 1 teaspoon sea salt. Sauté for about 2 minutes until very fragrant.
- Simmer the Curry: Stir in the pumpkin puree, coconut milk, and green beans. Bring the mixture to a gentle simmer over medium-low heat and cook for 5 to 7 minutes until the beans are tender and the sauce has thickened.
- Combine and Finish: Remove from heat. Stir in chopped Thai basil (or mint/cilantro), fresh lime juice, bok choy, and shrimp. Mix gently to combine all flavors.
- Serve: Ladle the curry into bowls and garnish with chopped peanuts, additional herbs, and lime wedges. Serve alongside brown rice for a complete meal.
Notes
- This recipe offers a quick and easy way to enjoy a flavorful Thai meal at home, making it a great weeknight dinner alternative to take-out.
- You can substitute the shrimp with tofu or chicken for different protein options.
- If you prefer a spicier curry, increase the amount of curry paste or add chili flakes.
- For an extra creamy texture, use full-fat coconut milk.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 140mg
