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

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.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Dish
Cuisine: Malaysian
Servings: 4
Calories: 514kcal
Author: Linda Ooi

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
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