Print

Thai Pumpkin Curry with Shrimp and Bok Choy

Thai Pumpkin Curry with Shrimp and Bok Choy
Print Recipe

Thai Pumpkin Curry with Shrimp and Bok Choy is a vibrant and comforting dish that beautifully balances the sweetness of pumpkin, the succulent taste of shrimp, and the crisp freshness of bok choy. Steeped in rich Thai spices and creamy coconut milk, this curry offers a harmonious flavor profile that’s both nutritious and easy to prepare in under 30 minutes, perfect for weeknight dinners or impressing guests.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh or canned pumpkin, peeled and diced (or pureed if using canned)
  • 12 oz fresh or thawed shrimp, peeled and deveined
  • 2 cups bok choy, rinsed and chopped
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • Fresh basil or cilantro, for garnish

Instructions

  1. Prepare Your Ingredients: Peel and dice the pumpkin into bite-sized pieces, rinse and chop the bok choy, peel and devein the shrimp, and mince garlic and ginger. Having everything prepped beforehand ensures a smooth cooking process.
  2. Sauté Aromatics and Curry Paste: Heat some oil in a large pan or wok over medium heat. Add minced garlic and ginger, stirring until fragrant, then add the red curry paste and cook for another minute to release its flavors.
  3. Cook the Pumpkin: Add diced pumpkin to the pan and stir to coat with the aromatics and curry paste. Pour in the coconut milk and bring to a gentle simmer. Cover and let the pumpkin soften for about 10 minutes.
  4. Add Shrimp and Bok Choy: Once the pumpkin is tender, add the shrimp and bok choy to the pan. Cook just until the shrimp turns pink and the bok choy is slightly wilted, maintaining distinct textures.
  5. Season and Finish: Stir in the fish sauce for umami depth and lime juice for brightness. Adjust seasoning to taste. Garnish with fresh basil or cilantro just before serving.

Notes

  • Use fresh or properly thawed shrimp for the best texture and flavor.
  • Do not overcook bok choy; add it near the end to retain its crispness and vibrant color.
  • Simmer pumpkin gently over low heat to prevent it from becoming mushy.
  • Adjust the spice level by varying the amount of red curry paste or adding fresh chilies according to your taste.
  • Finish with fresh herbs like basil or cilantro to enhance authentic Thai flavors.

Nutrition

Keywords: Thai pumpkin curry, shrimp curry, bok choy curry, coconut milk curry, easy Thai recipe, spicy pumpkin curry, weeknight dinner, gluten free

Find it online: https://juliaglam.com/thai-pumpkin-curry-with-shrimp-and-bok-choy/