Thai Pumpkin Curry with Salmon and Shrimp

by Beth @ Tasty Yummies

Thai Pumpkin Curry with Salmon and Shrimp

There is something so comforting about a warm bowl of homemade curry. Though it isn’t a food I grew up with eating, I often find myself craving it, seeking that warm hug in a bowl feeling. More importantly, one of my very favorite things about homemade curry, beyond the delicious flavors, is that it’s a quick meal that can be whipped up in under 30 minutes, tops! Great for using up whatever seasonal vegetables you have on hand and super versatile when it comes to your protein choice.

Thai Pumpkin Curry with Salmon and Shrimp

This is a good fool-proof, quick meal to whip out on those busy school/work nights, when you can’t be bothered with too much else. Like many of the recipes I share, you can also be quite liberal with the substitutions on this one, choose your favorite squash (just adjust cooking time as need), opt for sweet potatoes instead of squash, add broccoli, greens or whatever you have on hand. If you aren’t a fan a seafood, leave it out, add more veggies, try chicken or tofu. (FYI chicken will take much longer to cook, so adjust accordingly)

Thai Pumpkin Curry with Salmon and Shrimp

I serve this in a big cozy bowl on it’s own. You can also serve it over rice, if you’d like. It’s unique, beautiful in color and full of robust and well rounded flavors. The creaminess of the coconut milk, the vivid color and texture from the pumpkin puree, the hint of brightness from the lime, a subtle heat from the red curry and the aromas will have you drooling before you even sit down to eat.

Thai Pumpkin Curry with Salmon and Shrimp

Thai Pumpkin Curry with Salmon and Shrimp

{ 6 comments… read them below or add one }

1 Kelli H (Made in Sonoma) October 28, 2015 at 8:41 am

I love the idea of putting delicata squash in curry. This looks so comforting.

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2 Beth @ Tasty Yummies October 28, 2015 at 11:33 am

Thanks so much girl!! I am so obsessed with delicata squash.

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3 Kelli H November 9, 2015 at 8:25 pm

OMG, this was so good! Used Bnut and added some spinach. Loved this. I will be making this again this fall/winter.

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4 Beth @ Tasty Yummies November 11, 2015 at 4:45 pm

YAY!! So glad you enjoyed this recipe so much, it’s a favorite of mine, for sure! Thanks, girl. xo

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5 Abby October 30, 2015 at 8:15 pm

I made this for dinner, a Whole30 version (subbed sugar snap peas for the peas and made sure to use compliant fish sauce, etc.). It was so delicious! Thanks for the awesome recipe!

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6 aimee at small eats November 2, 2015 at 7:14 pm

I get pumpkin fatigue sometimes with all of us making pumpkin stuff this time of year, but this is a dish just looks too irresistible NOT to make!

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