Pumpkin Coconut Shrimp Curry

I have made this recipe from Wishful Chef, about 6 times now.  I seriously love the flavor combinations so very much.  I could eat it once a week for my whole life, it’s that kind of recipe.  Every time I make it the boys say, curry again…. don’t get me wrong, they love it too, but they smell the curry immediately and just know.

I’ve added a few of my favorite ingredients, pumpkin and leeks, to Fall this recipe up a bit.

Ingredients: coconut or canola oil; 1 leek, thinly sliced; 3-4 garlic cloves, finely diced; 1 tablespoon curry powder; 2 baking potatoes, diced into small cubes; 1 can coconut milk; 1/2 can of milk (use the empty coconut milk can to measure); 1 pound raw shrimp, peeled and deveined; 1 medium tomato, diced; 1 tablespoon tomato paste; 1 cup pumpkin puree; 1 tablespoon honey or sugar; 1-2 teaspoons chili powder, or to taste; 1 cup frozen peas; salt and pepper, to taste

In a large stock pan add your oil, I like to use coconut oil.

Then add your curry, and let it cook about 1-2 minutes until very fragrant.

Chop your garlic and leeks.

Add them to the curry, and cook another minute.

Chop the potatoes into a small bite sized pieces.

Add them.

Then add your coconut milk.

and fill can about 1/2 way with regular milk.

Add in the tomato, honey and chili powder.

And tomato paste.  Let me show you this fun little trick, since this recipe only calls for 1 tablespoon, I take the rest of the paste and wrap it up in press and seal plastic wrap and freeze it.

Then I cut off a tablespoon hunk of it, easy peasy.

Then add in the pumpkin puree.

and cook about 20 minutes until potatoes are soft.

 

Then add in the raw shrimp and frozen peas, cook another 5-10 minutes until shrimp are thoroughly cooked.

Serve with rice and enjoy.

Such a yummy fall comfort food.

 

 

Print This RecipeCoconut Shrimp Curry Recipe

Adapted from Wishful Chef

coconut or canola oil
1 leek, thinly sliced
3-44 garlic cloves, finely diced
1 tablespoon curry powder
2 baking potatoes, diced into small cubes
1 can coconut milk
1/2 can of milk (use the empty coconut milk can to measure)
1 lb shrimp, raw, peeled and deveined
1 medium tomato, diced
1 tablespoon tomato paste
1 cup pumpkin puree
1 tablespoon honey or sugar
1-2 teaspoons chili powder, or to taste
1 cup frozen peas
salt and pepper, to taste

In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and leeks and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add tomatoes, pumpkin, tomato paste, honey and chili powder. Cover and simmer for about 20 minutes, stirring occasionally.

Add shrimp, and frozen peas and cook for about 5-10 more minutes until shrimp is fully cooked. Season with salt and pepper to taste. Serve with brown rice.

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