Thai Pumpkin Curry with Salmon and Shrimp

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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

[print_this]Thai Pumpkin Curry with Salmon and Shrimp {gluten-free, dairy-free, paleo-friendly}
serves 4-6

Ingredients:

  • 2 tablespoons coconut oil or ghee
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 13.5 – 14 ounce can full-fat organic coconut milk, reserving a tablespoon or two for swirling at the end
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 2 cups vegetable or fish stock (chicken would work as well)
  • 1 15-ounce can pumpkin puree (fresh puree works as well)
  • 1 small pumpkin, butternut squash or other squash, peeled and cut into bite-sized pieces
  • 1/2 lb green beans, trimmed and cut into 1-inch pieces
  • 1 pound wild caught salmon fillet, from sustainable sources, skinned and cut into large, bite-sized chunks
  • 1 pound peeled raw wild caught shrimp, from sustainable sources
  • 1 cup frozen peas
  • juice and zest of 1 lime, kaffir lime if you can find it
  • sea salt, as needed
  • red pepper flakes, for garnish
  • fresh cilantro, for garnish

Additional Optional Add-ins:

  • broccoli
  • red bell pepper
  • greens, like kale, spinach, bok choy or swiss chard

Instructions:

In a large pot or dutch oven, heat the coconut oil over a medium-high heat. Add the onion and saute for several minutes, then add the garlic and ginger, and cook for about 1 minute. Add coconut milk, curry paste and fish sauce, stir it all well to combine and to distribute the curry paste. Then add the broth and pumpkin puree. Whisk well to combine and bring to a boil.

Turn down to a steady simmer, then add the pumpkin (or squash). Cook on a fast simmer until the squash is tender, about 10-15 minutes, Note: different varieties of squash can vary greatly in their cook time; some may take as little as 5 minutes. When the squash is just starting to get tender, add the green beans and simmer until barely tender.

When you are about 5 or so minutes away from being ready to serve, add the seafood. To the simmering curry, add the salmon and shrimp (if you’re using frozen shrimp they’ll need to go in before the salmon). If you are adding frozen peas, these will go in now, as well. When the salmon and shrimp are just cooked, which shouldn’t take more than 3 to 4 minutes, stir in any greens you’re using, if you are. Squeeze in some of the fresh lime juice, stir and taste and add the juice of the remaining half if you feel it needs it. Add sea salt, as necessary. Take the pan off the heat and ladle the curry into a individual bowls, and sprinkle over the fresh cilantro and a drizzle of coconut milk. Add red pepper flakes, if you’d like.

Recipe Notes:

I opted for Delicata squash and the peel is edible, so I left it on

You can easily swap out for seafood for additional veggies, another seafood of your choice or another protein, chicken, tofu, etc

You could also opt for sweet potato instead of squash

Some curry pastes are much stronger than others, if you are using a curry paste for the first time, start with 1-2 tablespoons and go from here.

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6 Responses

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

  2. Abby says:

    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!

  3. 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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