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Coconut Pumpkin Shrimp Curry is packed with delicious curry flavors, sweet pumpkin, tasty shrimp, and a kick from the homemade chili base.  It is creamy with yummy kick.

I love curry. It’s as simple as that. I love the flavors of the curry powder with it’s earthy cumin, sweet cinnamon, and kick of peppers. If they made a perfume that was based on curry, I would probably wear it. Yes. I said that. And I meant it. I love the aroma of curry powder. Almost as much as I love the smell of sesame seed oil. But that’s another topic.

What is curry?

I know somewhere in one of my posts I talk about curry. And that it is pretty much a made up word from 1800’s Britain. The theory is that curry is a take on the word kari which means sauce.

You can find curry across the globe now, there are two styles main styles of curry. These two styles are based on how the curry base. Indian style curry, which is basically a British concoction, starts with toasting dry herbs and spices. These toasted herbs and spices are ground into a powder to use in the curry. These curries use yogurt or sour cream to thicken the curry.

The second is a Thai style curry. This starts with a wet curry mixture. Meaning, you combine fresh ingredients like ginger, kefir lime leaves, and lemongrass. This chili mixture sautés along with the rest of the ingredients like these shrimp, chicken, or other veggies. Thai style curry uses coconut milk or coconut cream as a thickener. Not to be confused to cream of coconut which is super sweet.

What is coconut pumpkin shrimp curry?

This curry is a Thai style curry because of the fresh chile base. The only two ingredients you might not have in your kitchen is lemongrass and the chiles. The rest are pretty basic: garlic, shallots, ginger, turmeric, and lime juice.

If you don’t have turmeric (it’s one that some just don’t use or think about) you can substitute a curry powder. However, the taste will be slightly different because the curry powder has more spices in there like cinnamon and cumin. It will be similar to combining both types of curries into one curry. While that’s not a bad thing, the curry powder might mask the delicate flavors of the coconut milk and lemongrass.

What is lemongrass?

I had difficulties finding fresh lemongrass. If you have the same problem, then look for the Gourmet Garden tubes of paste in the produce section. It will not taste exactly the same, but it will get the job done.

Some suggest using zest or juice of a lemon, but that is not a subtle lemon flavor. And you miss the sometimes floral or minty undertones that is has. Check out your international grocery store and see if you can find some fresh. It’s worth the trip.

Lemongrass is a perennial grass that is native to Asia, Australia, and Africa. The aroma is similar to lemon and is a favorite ingredient to a lot Asian dishes; in particular Thai food. It has a subtle lemony floral flavor that shines in curries and tastes amazing in teas.

What does coconut pumpkin curry taste like?

Before you cook the chile paste, you toast some mustard seeds and cumin seeds in some oil. Do not skip this step. Because those flavors are the nutty goodness that makes this coconut pumpkin shrimp curry fabulous. There’s the nutty notes from the seeds. You have to toast the seeds. For me, they make the whole curry just absolutely delicious.

Then you taste the delicate ginger and lemongrass chile base. Next is the creamy coconut milk, sweet pumpkin, and tender shrimp. Finally, that heat from the chile paste kicks in. It is a palate pleaser! That’s for sure.

I used a colossal shrimp. I wanted them to be tender and sweet to pair with the sweet pumpkin. And the pumpkin I used is called a pie pumpkin, but it’s not really. The thought is that these pumpkins are sweeter and better for pies, but sometimes they can be more stringy which is not fun in a pie.

Just look at that bowl! With all it’s golden goodness with shrimp and pumpkin. I served it over rice, but you don’t have to. It could stand up as a soup on it’s own. I maybe to eat the leftovers for dinner. Hmm. That sounds delicious right about now!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Mains, Salads, and Sides

• Coconut Pumpkin Shrimp Curry from A Kitchen Hoor’s Adventures
• Fall Roast Pumpkin Salad from Our Good Life

Desserts

• Pumpkin Bread Pudding from The Freshman Cook

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.