Inspired by the flavors of Thai curries, this comforting dish has a silky base of pumpkin purée balanced with coconut milk, fresh ginger, and warming spices. The sweetness of roasted butternut squash pairs beautifully with the delicate shrimp, while lime juice and zest add a bright, fresh finish. It’s hearty yet light, and you can easily adjust the heat level by increasing or decreasing the cayenne. Be sure to roast the butternut squash before starting, so it’s ready to stir in at the end. Serve this vibrant curry over steamed rice and finish with cilantro, lime zest, and fried shallots for a truly satisfying meal.
INGREDIENTS:
Curry Base:
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 plum tomato, chopped
1 1/2 cups fresh pumpkin purée or 15 oz. can pumpkin purée
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1 teaspoon cayenne pepper or to taste
Add-ins:
1 cup butternut squash, diced and roasted until golden
1 lb. shrimp, peeled and de-veined
1 1/2 teaspoons fresh lime juice
For Serving:
Steamed rice
Fresh chopped cilantro
Lime zest
Fried shallots
METHOD:
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and ginger and sauté until softened and fragrant, about 8 minutes.
Stir in the minced garlic and cook for 1 minute, just until fragrant. Add the chopped tomato and cook for 2–3 minutes until it begins to break down.
Stir in the pumpkin purée and cook, stirring often, until the mixture deepens in color and becomes slightly golden, about 8–10 minutes.
Pour in the vegetable broth and coconut milk. Add curry powder and cayenne pepper. Stir well, bring to a gentle simmer, and cook uncovered for about 20 minutes to let the flavors meld.
Add the roasted butternut squash and shrimp. Simmer for 3–5 minutes, or until the shrimp are pink and opaque and the squash is warmed through. Stir in lime juice. Taste and adjust seasoning, adding salt, pepper, or more cayenne if desired.
Spoon curry over steamed rice and garnish with cilantro, lime zest, and fried shallots.
YIELD: 4 Servings
SOURCE: Recipe by Chef Tory Miller of L’Etoile in Madison, WI, in www.bonappetit.com.
