This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums.…
Aromatic Nyonya Style Pumpkin and Shrimp Curry in a creamy, spicy, and tangy sauce. Very appetizing and delicious served with rice.
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.
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.
Similar Tools Used in Making This Nyonya Style Pumpkin and Shrimp Curry
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“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
Nyonya Style Pumpkin and Shrimp Curry
- 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
- 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
- Blend spice paste ingredients in a blender or food processor with 2 tablespoons of water until fine.
- 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).
- 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.
- 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.
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.
Enjoy…..and have a wonderful day! 😎