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Home / Courses / Main Dish / Nyonya Style Pumpkin and Shrimp Curry

Nyonya Style Pumpkin and Shrimp Curry

By: 👩‍🦳 Linda · Published: 🖨 October 31, 2011 · Updated: 💻October 12, 2020 · 🗨 35 Comments

Recipe ▼

Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice.

Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice. | RotiNRice.com

One of the most versatile and abundant fall produce is the pumpkin. Out here in the West, pumpkins are mainly used in soups and desserts. As far as I can remember, they are frequently used as a vegetable in savory dishes in Malaysia. One popular dish is pumpkin rice similar to the Spiced Rice and Squash I made recently. They are also used in stir-fries and curries.

Pumpkin in Curry

I bought a perfectly shaped pie pumpkin home from the store last weekend but wasn’t sure what to make with it. Looking at my Recipe Index, I spied a recipe under the Malaysian section and knew instantly what’s for dinner that evening. I figured the sweet pumpkin would be delicious in the tangy and fragrant Nyonya curry sauce coupled with shrimps. I was very happy with the outcome and so was the rest of the family.

Two days later, I made the curry again using chicken as per my Chicken Curry with Kaffir Lime Leaves recipe and decided to update the post with fresh write-up and pictures. The recipe remains the same. The other curry recipe that you may enjoy is Labu Lodeh. Do check them out.

This delicious Nyonya Chicken Curry with Kaffir Lime Leaves is rich, creamy, spicy, and tangy. Kaffir lime leaves make the curry very aromatic. | RotiNRice.com This Labu Lodeh is based on the popular Indonesian sayur lodeh with the addition of cubed pumpkin to the mix of vegetables simmered in coconut milk. | RotiNRice.com

Now, let us get back to today’s Nyonya Style Pumpkin and Shrimp Curry recipe. This curry turned out to be relatively mild as the red chilies found here are not that spicy and the sweet pumpkin did neutralize the heat a little. Ro-Jiro who has a mild palate had no problems eating this at all.

Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice. | RotiNRice.com

Similar Tools Used in Making This Nyonya Style Pumpkin and Shrimp Curry

This post contains affiliate links. Please read my disclosure policy here.

“Terre D’Umbria” 1-Handle Casserole Made of Terracotta (Earthenware) 21 Cm (8.5 Inches)
9″ Coconut Shell Long Handle Wooden Kitchen Cooking Ladle Spoons Utensils Set of 2
Handmade All Natural 4 Coconut Spoons, Serving wooden spoon

Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice. | RotiNRice.com
5 from 4 votes

Nyonya Style Pumpkin and Shrimp Curry

Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice.
Author : Linda Ooi
Course : Main Dish
Cuisine : Malaysian
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings : 4
Calories : 514kcal

Ingredients
  

  • 3 tbsp vegetable oil
  • 1½ cup coconut milk (360ml)
  • 6 Kaffir lime leaves
  • 3 pieces asam gelugor (3 tbsp lime juice)
  • 1 pie pumpkin (peeled, seeds removed, and cubed) (2½ lbs / 1.12kg)
  • 8 oz shrimp (peeled and deveined) (225g)
  • Salt to taste

Spice Paste

  • 5 red chilies (cut into small pieces)
  • 6 shallots or 1 medium sized onion (peeled, and cut into small pieces)
  • 1 stalk lemongrass (sliced bottom third into rings)
  • 1½ in galangal or ginger root
  • 3 cloves garlic (peeled, and halved)
  • ¾ tsp ground turmeric

Instructions
 

  • Blend spice paste ingredients in a blender or food processor with 2 tablespoons of water until fine.
    Nyonya Style Pumpkin and Shrimp Curry-7
  • Heat vegetable oil in a pot and stir fry ground spice paste until fragrant, about 5 minutes.
  • Add coconut milk, kaffir lime leaves, and asam gelugor (if using).
    Nyonya Style Pumpkin and Shrimp Curry-8
  • When sauce comes to a boil, season with salt to taste. Reduce heat to medium low and allow sauce to simmer for 10 minutes.
  • Add cubed pumpkin and continue to simmer for another 5 minutes, until pumpkin is tender but not mushy.
  • Add shrimp and cook for another 3 minutes.
    Nyonya Style Pumpkin and Shrimp Curry-9
  • If you did not use asam gelugor, stir in lime juice now. Turn off heat and allow curry to sit for 15 minutes before serving.

Nutrition

Calories: 514kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Curry normally thickens and the flavor develops when allowed to sit. The oils will float to the surface, giving it a nice glistening and very appetizing look. Serve warm with lots of steamed rice.

Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice. | RotiNRice.com

Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


1.2K shares

Categories: 🗂 Main Dish, Southeast Asian, Vegetables Tags: 📋 curry, Malaysian, Nyonya, pumpkin

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Comments

  1. Belinda @zomppa says

    October 31, 2011 at 9:01 am

    I don’t usually think of pumpkin and curry, but you got me sold!

    Reply
  2. Lyndsey says

    October 31, 2011 at 9:30 am

    I just picked up 2 pie pumpkins this weekend…planning on doing something with it. This curry looks so good, and special! I hope my pie pumpkin is sweet enough!

    Reply
  3. Ann@Anncoo Journal says

    October 31, 2011 at 10:31 am

    I love pumpkin and prawn and the combination sounds great 🙂 I’d love to try them for my family. I’m sure they’ll love this great dish.

    Reply
  4. Julie M. says

    October 31, 2011 at 10:45 am

    Now that is something I could sink my teeth into! It looks so warm and hearty on this chilly October morning!

    Reply
  5. Kitchen Belleicious says

    October 31, 2011 at 1:47 pm

    I love the idea of pumpkin and curry mingled together and nothing is more perfect than curry on shrimp- so this dish is a winner for sure!

    Reply
  6. Haruna says

    October 31, 2011 at 3:34 pm

    5 stars
    Wow! Yum yum!

    Reply
  7. Juliana says

    October 31, 2011 at 4:47 pm

    This pumpkin and shrimp looks delicious with curry…great recipe!
    Hope you have a wonderful week ahead and thanks for this tasty recipe Biren 🙂

    Reply
  8. rebecca says

    October 31, 2011 at 11:05 pm

    5 stars
    wow this looks amazing and what a great way to use pumpkin

    Reply
  9. Gina says

    October 31, 2011 at 11:18 pm

    Hi Biren,
    Sounds so warm and comforting. Might be a good use for the pumpkin we didn’t get carved. Hope you had a Happy Halloween.
    -Gina-

    Reply
  10. tigerfish says

    October 31, 2011 at 11:19 pm

    How I wish I can eat some pumpkin now. I will be missing pumpkin a lot this fall due to my injury and difficulty in cutting the hard-core of pumpkin 🙁

    Love your nyonya style cooking for this dish. Very appetizing!

    Reply
  11. Lucy @ Lucy eats says

    November 1, 2011 at 3:03 am

    I’ve always grown up with pumpkin being a sweet, desserty kinda food and the idea of putting spices in it makes me cringe. I am still trying to get used to the idea of pumpkin soup but your addition of yummy shrimp intrigues me..

    Reply
  12. Nasi Lemak Lover says

    November 1, 2011 at 4:12 am

    i only know adding pineapple into prawn curry, never know also can add in pumpkin, must this one day. Thanks for sharing.

    Reply
  13. Parsley Sage says

    November 1, 2011 at 8:24 am

    This looks amazing. I love savory pumpkin dishes! I’d not had them before moving to the Caribbean and I was an instant convert 🙂

    Reply
  14. Cooking Gallery says

    November 1, 2011 at 8:35 am

    This looks super, Biren! I love how spicy it looks!

    Reply
  15. Devaki @ weavethousandflavors says

    November 1, 2011 at 9:24 am

    This is has my name written all over Biren – infact I was just thinking of a similar pumnpkin and shrimp dish we make but with mustard and I haven’t made that is ages either.

    But this too heavenly to miss. I must get on this month’s menu 🙂

    chow! Devaki @ weavethousandflavors

    Reply
    • Biren says

      November 1, 2011 at 7:23 pm

      Good to see you again, Devaki. 🙂 In Malaysia, pumpkin is often paired with the intense flavor of dried shrimps. The two go together really well. Shrimps work well too!

      Reply
  16. Nami | Just One Cookbook says

    November 1, 2011 at 1:18 pm

    Pumpkin and curry is a great combination – I actually found that out from my favorite Thai restaurant… it’s seasonal but they had it and oh my it was really delicious! Adding shrimp will make my husband happy because he needs meat or seafood in the meal. Oh looks so delish Biren!!!!

    Reply
    • Biren says

      November 1, 2011 at 7:30 pm

      Yes, pumpkin and curry is definitely a great combination. Adding a little shrimp makes it even tastier! It is understandable that the curry dish is seasonal here as fresh pie pumpkins are seldom found outside of the fall season.

      Reply
  17. Melanie @ Melanie Cooks says

    November 1, 2011 at 3:13 pm

    This pumpkin and shrimp curry looks so flavorful!

    Reply
  18. Jay says

    November 1, 2011 at 7:36 pm

    wow…nice combination of delicious flavors…absolutely inviting clik…love it..;)
    Tasty Appetite

    Reply
  19. Blackswan says

    November 2, 2011 at 9:29 am

    Biren, I must say this is such a mouth-watering dish & I’m already salivating now! OMG, I can feel the sourness in my mouth. Stop it, Biren!! U’re making me drool! Lol!

    Reply
  20. Jeannie says

    November 2, 2011 at 10:28 am

    5 stars
    I love the look of this dish! The shrimps look so succulent! Yummy!

    Reply
  21. 5 Star Foodie says

    November 2, 2011 at 1:00 pm

    The sweet and spicy combination sounds great in this curry!

    Reply
  22. Priyanka says

    November 2, 2011 at 4:17 pm

    Awesome recipe…its such a colorful and bright dish.
    You have a lovely space too

    Reply
  23. Nutmeg Nanny says

    November 2, 2011 at 5:15 pm

    This looks delicious! I love the added shrimp…that would be my favorite part!

    Reply
  24. anh says

    November 2, 2011 at 7:01 pm

    This curry is new to me. Look so delicious.

    Reply
  25. Mari @ Mari's Cakes says

    November 2, 2011 at 9:23 pm

    Wow! This sure looks delicious. I like both, pumpkin and shrimps, and with the curry spice this is surely going to be cooked in my kitchen.

    Reply
  26. kristy says

    November 3, 2011 at 5:20 am

    This curry sounds terrific. Thanks for the recipe.
    Kristy

    Reply
  27. Diana says

    November 7, 2011 at 9:40 am

    I have some left-overs pumpkin that I used for traditional cake last weekend and just bought some shrimp. How lucky I felt today to get to know your blog. This recipe come in so handy. Will love to try this.

    Reply
  28. Lyn says

    November 7, 2011 at 11:26 am

    This recipe is interesting to me bcoz I’ve never try adding pumpkin to curry nor have I tasted it before! Yours looks so appetizing and I love its beautiful color! 😉

    Reply
  29. Pepy@Indonesia Eats says

    November 9, 2011 at 10:44 pm

    I love pumpkin curry too. Since my husband is vegetarian, I cook lots more vegetarian stuff. It means when I cook non-vegetarian foods, I will need a help for eating or else I will eat it for days 🙂

    Reply
  30. Happy Cook / Finla says

    November 16, 2011 at 2:27 pm

    Wowo just looking to that picture makes me drool and makes me feel hungry and i just had my dinner.

    Reply
  31. singapore shiok says

    November 27, 2011 at 1:11 am

    Hmmm… I don’t know which I like better, that gorgeous curry, or the lovely batik piece beneath it 😉

    Reply
  32. Neoh Kah Huat says

    November 5, 2020 at 4:09 am

    5 stars
    Thanks a lot. Simple to follow.

    Reply
    • Linda says

      December 8, 2020 at 9:26 am

      Glad you enjoyed the recipe. Thanks for your feedback.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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