Thai Shrimp, Pumpkin, and Spinach Red Curry
Try this Thai shrimp, pumpkin, and spinach red curry recipe.
Try this Thai shrimp, pumpkin, and spinach red curry recipe.
- 2 cloves garlic
- 3 tablespoons thai red curry paste
- 1 can coconut milk 400g, 14 oz
- 400 ml vegetable broth homemade
- a piece of ginger about 3 cm
- 1 stalk of lemongrass optional
- 600 g pumpkin seedless and without the skin or sweet potato, 21 oz (i used a butternut pumpkin)
- 125 g fresh spinach 2 large handfuls, 4.4 oz
- 225 g shrimps peeled and thawed you can add a little more, 8 oz
- 5 teaspoons fish sauce
- 2 teaspoons tamarind paste or lime juice
- a piece of palm sugar about 2 cmx1cm / 1 inch, or light brown sugar
- to finish: cooked rice fresh coriander leaves
- Carbohydrate 20.9426367836541 g
- Cholesterol 0 mg
- Fat 27.7446292499848 g
- Fiber 0.782750012149218 g
- Protein 4.01809672215121 g
- Saturated Fat 24.5059642083264 g
- Serving Size 1 1 Serving (1519g)
- Sodium 5190.23796726151 mg
- Sugar 20.1598867715049 g
- Trans Fat 1.7012227083311 g
- Calories 327 calories
Step-by-step
- Open a can of coconut milk (do not shake the can), a thick mass should be at the top (coconut cream), and coconut water at the bottom.
- Spoon out about ¾ of the cream, add into a large pot, heat over a medium heat until bubbling and until oil begins to separate from the cream.
- Add the curry paste with garlic and ginger (finely chopped, mixed in a food processor or mashed with a pestle and a mortar) and lemongrass (bruised with a knife handle) and cook for 2 minutes.
- Peel the pumpkin, cut into cubes approx. 1.5 cm / 0.6 inch, add to the pot, cook for 2 minutes.
- Pour in the remaining coconut milk and the broth, cook for another 10 minutes, until the pumpkin is tender (cooking time depends on the type of pumpkin).
- Add washed and dried spinach and palm sugar. Cook briefly, about 30 seconds, until the spinach leaves are slightly wilted.
- Thaw the shrimps (you can put them into a warm water for a while).
- Reduce the heat to the minimum and wait until the curry stops boiling (this is important) but is still very hot. Add the shrimps, stir in and remove the pot from the heat.
- Stir from time to time for about 3 minutes until the shrimps are cooked through (they will change their color from gray to light pink). You can take one shrimp out, cut it in half and see if it's ready in the middle.
- Season the curry with fish sauce and tamarind paste. If the curry is not enough salty - add fish sauce, not enough sour – tamarind paste, not enough sweet - sugar (you will have to put a couple of teaspoons of sauce into a small pot and heat it with sugar so that it can dissolve).
- Serve with rice and sprinkle with fresh coriander leaves.
My Unexpected Culinary Adventure: A Thai Red Curry Tale
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. My days are a whirlwind of meetings, school runs, and the never-ending cycle of laundry. But there's a secret weapon in my arsenal that keeps me sane and nourished: quick, flavorful recipes. This Thai shrimp, pumpkin, and spinach red curry is a perfect example. It's vibrant, satisfying, and surprisingly easy to make, even on the busiest of weeknights.
The inspiration struck during a recent trip to a local farmer's market. The vibrant colours of the pumpkins and the promise of fresh, succulent shrimp instantly sparked my creativity. I envisioned a dish that combined the sweet and savory elements of Thai cuisine with the comforting warmth of pumpkin and the healthy boost of spinach. It's not just about the taste, though; it's about the journey. From choosing the freshest ingredients to the satisfying aroma filling my kitchen, this recipe is a mini-vacation for my soul, a pause in the chaos of daily life.
The Magic of Simplicity: What surprised me most about this recipe was its simplicity. The ingredients are readily available, and the steps are straightforward. Even a beginner cook can master this dish with ease. I love that it's versatile too. You can easily swap out ingredients depending on what's available or what you’re in the mood for. Sweet potato works just as well as pumpkin, and if you’re not a shrimp fan, chicken or tofu would be fantastic additions. The beauty lies in its adaptability.
More Than Just a Meal: This curry isn't just a meal; it’s an experience. The rich, creamy coconut milk base forms a luxurious canvas for the subtle sweetness of the pumpkin, the earthiness of the spinach, and the delightful tang of the shrimp. Each bite is a burst of flavour, a symphony of textures. The vibrant colors alone are enough to brighten even the dreariest of days.
A Recipe for the Soul: Beyond the deliciousness of the curry itself, lies a deeper significance. For me, this recipe represents more than just a meal; it represents connection, both with myself and with my family. The act of cooking, of carefully selecting ingredients and transforming them into a nourishing dish, is a form of self-care. It's a way to slow down, to be present in the moment, and to connect with the simpler things in life. Sharing this meal with my family creates lasting memories and strengthens our bonds. It's a ritual, a celebration of nourishment and togetherness.
So, I urge you to try this recipe. It's more than just a meal; it's an opportunity to escape the everyday grind, to nurture your body and soul, and to create a delicious experience that will leave you feeling satisfied, energized, and deeply connected.
Beyond the practicalities of a quick weeknight meal, this Thai red curry represents a wider theme of mindful living. The careful selection of fresh, seasonal ingredients, the mindful preparation, and the pleasure of sharing the meal with loved ones are all elements that contribute to a sense of well-being and connection. It's a reminder to savor the simple joys in life, even amidst the busyness of modern routines.
This recipe is a testament to the power of food to bring people together, to nourish not only our bodies but also our spirits. It’s a culinary embrace, a warm hug on a cold night, a reminder that even amidst the chaos, there is always time for simple pleasures and delicious moments.
Ultimately, this Thai shrimp, pumpkin, and spinach red curry is a celebration of life, of flavour, and of the simple joy of cooking and sharing a delicious meal with those we love. Give it a try; you won't be disappointed.
