Welcome to my whole foods cooking blog. I believe that food and eating are essential to our life as human beings and in forming a strong social connection to the world around us. This blog is a way to experiment with recipes and educate myself and anyone else who stumbles by on the history and benefits of eating slow, whole foods.

Friday, October 8, 2010

Red Pumpkin Curry with Shrimp

Serves 4


1 tbsp EVOO
1 medium onion, sliced 1/8" thick
1 Orange bell pepper, med dice
1 Poblano pepper, med dice
1 can Taste of Thai coconut milk
1 c Organic canned pumpkin
1.5 cups Organic chicken broth
3 tbsp Thai Kitchen Red Curry Paste
7 tbsp Thai Taste Lemon Grass
1 tbsp fresh ginger, minced
20 oz shrimp, peeled and deveined


1. Heat oil over medium heat in a medium sized sauce pan
2. Saute onions in oil until slightly translucent
3. Add peppers and saute for 5 min
4. Meanwhile blend coconut milk, broth, and pumpkin with an immersion blender
5. Add curry paste and saute for an additional 3 min incorporating into vegetables
6. Add coconut pumpkin mixture to pan along with ginger and lemongrass
7. Cook with the lid off for approximately 30 min, stirring occasionally
8. Add shrimp and continue to cook until shrimp are fully cooked
9. Serve hot over Jasmine rice or enjoy a bowl alone!

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