Shrimp & Pumpkin Coconut Curry

Love Thai food but don’t think you can do it at home? This simple, creamy curry will make you think again. I’ve swapped out some hard-to-find ingredients, like kaffir lime leaves, for regular limes, but if you have access to the leaves by all means use them instead. You can swap out the shrimp for tofu or chicken, and the vegetables are also interchangeable. When its not pumpkin season, try sweet potatoes, or just carrots. The sauce is the star here, and the vegetables and protein make it a healthy and delicious dish. I’ve left out the chili peppers because my kids love this dish and this is how I prepare it for them, but adding a serrano or jalapeno in with the garlic and onions would contribute a great spiciness.



Cook the garlic, shallot, ginger and spices in the butter until fragrant but not browned.

Coarsely chop the tomatoes.

Stir the tomatoes into the spice mixture in the pot.

Stir in the coconut milk scraping up any stuck bits from the bottom.


Healthy Mid-Week

Shrimp and Pumpkin Coconut Curry

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6


  • 1 shallot chopped
  • 3 cloves garlic chopped
  • 1 tablespoon butter
  • 1 tablespoon ginger grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon fennel seeds
  • 1/8 teaspoon ground nutmeg
  • 1 cup tomato chopped, or substitute canned
  • 3 tablespoons fish sauce
  • 1 14- ounce can lite coconut milk
  • zest of 1 lime keep the lime for serving
  • 1-2 tablespoons coconut sugar or brown sugar, depending on your desired level of sweetness
  • 3 cups vegetables such as peeled cubed pumpkin or other winter squash, cooked broccoli, cooked carrots, snap peas or green beans
  • 1 pound shelled cleaned shrimp
  • cilantro for serving optional, or basil, mint, or combination of the 3
  • 1 cup rice cooked according to package directions, or 8 ounces rice noodles (cooked per package directions) for serving


  • Have all of your spices measured and set aside in a small bowl. In a large saucepan, melt the butter then add the shallot, garlic, and ginger. Saute 2-3 minutes, stirring and wathcing so it doesn’t brown. Add your spices and cook 1 minute. Add the chopped tomato and cook another minute or two, stirring to break it up. Stir in the coconut milk and ½ cup of water and bring to a simmer.
  • If using pumpkin or squash, add it now and let it cook with the sauce. Add ½ teaspoon of salt and partially cover with a lid. Cook 12 minutes or until the vegetable is soft.
  • Stir in the lime zest, fish sauce, sugar, and shrimp. Stir at a simmer until the shrimp are just cooked through, about 3-4 minutes. If using any other vegetables that are precooked, add them now.
  • Taste for salt and add more if needed. Serve with lime wedges and extra fish sauce, over a bowl of rice noodles or white rice. Top with cilantro.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

© 2018 T/Street LLC. |  Privacy Policy  |  Contact
Key Lime Lexi is a trademark of T/Street LLC.