THAI YELLOW PUMPKIN AND SEAFOOD CURRY
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
- As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
- So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.
PUMPKIN SHRIMP CURRY
"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"
Provided by Tory Miller
Categories Quick & Easy Low Cal Dinner Shrimp Curry Pumpkin Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
EASY INDIAN-STYLE PUMPKIN CURRY
This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
Provided by Asha N Basu
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
- Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
- Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
- Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g
COCONUT FLAKE SHRIMP WITH PUMPKIN CURRY DIPPING SAUCE
Steps:
- For the shrimp:
- Pour enough oil into a medium sized saucepan so that it is half full. Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch. Stir in the beer, soda water, egg and a pinch of salt until combined. In a separate bowl, add coconut. Place shrimp, tail end first, on bamboo skewers. Dip each skewer into the cornstarch batter and then into the coconut. Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes. Place shrimp skewers onto a paper towel lined plate to absorb excess oil.
- For the dipping sauce:
- In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar. Cook for 5 minutes, stirring frequently. Slowly add the coconut milk and continue to cook. Lower the heat and let the ingredients simmer for about 5 minutes. Remove the pot from the heat and cool. Add the lime juice and salt, to taste. Serve in a bowl alongside the coconut shrimp.
SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
PUMPKIN SHRIMP CURRY
Recipe by Tory Miller of L'Etoile in Madison, WI. November 2011 Bon Appetit. Read More http://www.bonappetit.com/recipes/2011/11/pumpkin-shrimp-curry#ixzz1cC6XkRs6
Provided by Queen Dana
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
Nutrition Facts : Calories 324.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 142.9, Sodium 655.3, Carbohydrate 20.3, Fiber 2.6, Sugar 4.5, Protein 18.9
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
More about "pumpkin shrimp curry recipes"
NYONYA STYLE PUMPKIN AND SHRIMP CURRY - ROTI N RICE
From rotinrice.com
5/5 (4)Total Time 45 minsCategory Main DishCalories 514 per serving
- Blend spice paste ingredients in a blender or food processor with 2 tablespoons of water until fine.
- When sauce comes to a boil, season with salt to taste. Reduce heat to medium low and allow sauce to simmer for 10 minutes.
PUMPKIN SHRIMP CURRY RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
3.7/5 (3)Category Main CourseCuisine ThaiTotal Time 1 hr
- Heat 1/4 cup oil in a large saucepan on medium-high heat. When it is hot and shimmery, add the eggplant, bell pepper, and potatoes. Allow vegetables to brown and char slightly in the oil before stirring. Salt and pepper to taste. When the vegetables are slightly golden and almost cooked through, 12 minutes, reduce heat to low and keep warm.
- In a separate pan, heat 2 Tbsp oil and add ginger, onions, and garlic. Cook on low until translucent—10-12 minutes. When aromatics are tender, add to the vegetables.
- Next, add coconut milk, pumpkin puree, stock, lime juice, and all of the remaining spices to the vegetables and stir to mix together—taste for salt and pepper. Bring to a boil, then reduce to a simmer. Stir the mixture frequently and allow it to reduce in volume and thicken slightly for 10 minutes. Taste for salt.
- After 10 minutes, add in the shrimp, and simmer for 7-10 more minutes, or until shrimp are fully cooked—they will be pinkish and opaque, but still have some spring to them (not a rubbery texture). Keep a close eye and remove them from the heat when they are just about done.
THAI PUMPKIN CURRY RECIPE WITH SHRIMP AND BOK CHOY
From feedmephoebe.com
THAI RED CURRY WITH SHRIMP, PUMPKIN, AND SPINACH
From everyday-delicious.com
RECIPES | YUMMLY
From yummly.com
SPICY THAI PUMPKIN RED CURRY RECIPE + VIDEO
From whiskaffair.com
SRI LANKAN PUMPKIN CURRY (AUTHENTIC RECIPE) - THE FLAVOR …
From theflavorbender.com
PUMPKIN LEAVES WITH SHRIMP CURRY RECIPE||#COOKING #SHORTS #VIRAL
From youtube.com
1-POT PUMPKIN CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY PUMPKIN CURRY (IN THE INSTANT POT) - FIT FOODIE FINDS
From fitfoodiefinds.com
INDIAN PUMPKIN CURRY (KADDU KA BHARTA) - PIPING POT CURRY
From pipingpotcurry.com
PUMPKIN CURRY WITH SHRIMP RECIPE | BISTROMD
From bistromd.com
10 EASY SHRIMP CURRY RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
STEWPENDOUS SUNDAYS: 13 COZY COMFORT FOOD RECIPES FOR THE
From msn.com
CURRY SHRIMP WITH PUMPKIN. - CARIBBEANPOT.COM
From caribbeanpot.com
THAI PUMPKIN CURRY - ALL WAYS DELICIOUS
From allwaysdelicious.com
FORK IN THE KITCHEN | VEGETARIAN RECIPES FOR THE HOME COOK
From forkinthekitchen.com
GUYANESE-STYLE FRY PUMPKIN AND SHRIMP - ALICA'S PEPPERPOT
From alicaspepperpot.com
#curries #time-to-make #course #cuisine #preparation #main-dish #asian #easy #3-steps-or-less #4-hours-or-less
You'll also love