Description
A vibrant and flavorful Thai Pumpkin Curry featuring succulent shrimp, tender bok choy, and crisp green beans simmered in a rich coconut pumpkin sauce, flavored with Thai curry paste and aromatic herbs. This quick and easy weeknight meal is perfect served over brown rice and garnished with fresh peanuts and lime.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil (divided)
- Sea salt, to taste
- ¾ pound large shrimp, peeled and deveined
- 2 baby bok choy, quartered lengthwise
- 1 red bell pepper, thinly sliced
- 2 tablespoons minced ginger
- 1 garlic clove, minced
- 1 tablespoon Thai yellow (Penang, or red) curry paste
- ½ teaspoon turmeric
- 1 (15-ounce) can unsweetened pumpkin puree
- 1 (15-ounce) can coconut milk
- ½ pound Chinese long beans or French green beans, cut into 2-inch pieces
- 2 tablespoons chopped Thai basil (or substitute mint or cilantro leaves)
- 2 tablespoons fresh lime juice
- ¼ cup chopped peanuts, for garnish
Instructions
- Cook the Shrimp: In a large Dutch oven, heat 1 tablespoon of coconut oil over high heat. Rinse the shrimp and pat them dry thoroughly. Stir-fry the shrimp for about 2 minutes until they turn pink and curl. Season with sea salt to taste, then remove the shrimp to a plate and set aside.
- Cook the Bok Choy: Add the quartered bok choy to the same pot and cook until the leaves are wilted and the bok choy is lightly browned, approximately 5 minutes. Remove the bok choy to the plate alongside the shrimp.
- Sauté the Aromatics and Vegetables: Add the remaining tablespoon of coconut oil and sauté the red bell pepper, ginger, minced garlic, curry paste, turmeric, and 1 teaspoon of sea salt in the pot. Cook for 2 minutes or until the mixture is very fragrant.
- Add Pumpkin and Coconut Milk: Stir in the pumpkin puree, coconut milk, and green beans into the pot. Bring the mixture to a gentle simmer over medium-low heat and cook until the green beans are tender and the sauce has thickened, about 5 to 7 minutes.
- Combine and Finish: Remove the pot from heat. Stir in the chopped Thai basil, fresh lime juice, cooked bok choy, and shrimp. Mix well to combine all flavors.
- Serve: Ladle the Thai pumpkin curry into bowls. Garnish with chopped peanuts, extra herbs, and lime wedges. Serve warm alongside steamed brown rice for a complete meal.
Notes
- This Thai Pumpkin Curry is a great alternative to take-out for a quick and easy weeknight dinner.
- Use Thai yellow, Penang, or red curry paste depending on your heat preference.
- You can substitute the shrimp with chicken or tofu for different protein options.
- Fresh herbs and lime juice added at the end brighten the flavors of the dish.
- Serve with brown rice to soak up the delicious curry sauce.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 190mg
