Pumpkin Shrimp Curry

I'm starting to actually think that maybe we are really an all season kind of couple after all. I mean for me I often feel like life doesn't really begin until the sun comes out and around here it sometimes feels like that day will never come. And for G, he spends from September 'til whenever it finally snows in the mountains literally praying for snow to come. 

But what we both do love is fall. Finally the early darkness allows us to feel not like we have to be out doing something, somewhere. But rather that home is the place to be and good food is the thing to do. When fall finally rolls around we start really thinking about the food we want to make this season. 

And often it is recipes like this one that come to us during this season. Curry is one of those flavors I can never get enough of and the idea of mixing it with pumpkin and shrimp just seemed to sound quite wonderful to us. 

What I always find interesting about many of the pumpkin recipes I've read and tried is that often the instead of pumpkin it calls for a different squash or a combo of both pumpkin and squash. This recipe is a combo of both canned pumpkin and roasted butternut squash.

We found some beautiful large Mexican Prawns that we used for this recipe.

The curry sauce smelled fantastic simmering on the stove.

This was a fantastic dish that didn't disappoint.  I love a Thai coconut curry sauce and this was simple and good. We did add 2 Tablespoons of brown sugar to the sauce to help balance the flavors. A trick G always uses when he makes Thai curry sauces.

Recipe:

Pumpkin Shrimp Curry adapted from Epicurious

2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced ginger

1 tablespoon minced garlic

1 chopped plum tomato

1 15-ounce can pumpkin purée

2 cups vegetable broth

1 cup unsweetened coconut milk

1 1/2 teaspoons curry powder

1/8 teaspoon cayenne pepper

2 tablespoons brown sugar

1 cup roasted butternut squash, roasted and diced

1 pound shrimp, peeled and deveined

1 1/2 teaspoons fresh lime juice

Steamed Jasmine rice

Cilantro

Lime zest

Fried shallots

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots

Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Shrimp-Curry-368281#ixzz29R0L7oPx