Dive into a bowl of pure comfort with our Thai Pumpkin Curry with Salmon and Shrimp! This vibrant dish is not just a feast for the eyes but also a tantalizing blend of flavors that will transport your taste buds straight to Thailand. Imagine succulent salmon and juicy shrimp simmered in a creamy pumpkin curry, infused with aromatic Thai spices. Whether you're looking to impress guests or simply treat yourself to a delightful meal, this recipe is your ticket to culinary bliss. Ready to embark on a flavor adventure? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4-6 servings
Ingredients
- 1 can of pumpkin puree
- 1 lb salmon fillet
- 1 lb large shrimp
- 2 tbsp coconut oil
- 2 tbsp Thai red curry paste
- 1 can of coconut milk
- salt and pepper
Instructions
- Prepare all ingredients by patting the salmon and shrimp dry with paper towels. Season both seafood types with salt and pepper, then set aside.
- Heat coconut oil in a large, deep skillet or wok over medium-high heat. Once the oil is shimmering, add Thai red curry paste and stir-fry for 1-2 minutes until fragrant, releasing its aromatic oils.
- Pour in the canned pumpkin puree and coconut milk, whisking thoroughly to create a smooth, creamy base. Reduce heat to medium-low and let the sauce simmer gently for 5 minutes, stirring occasionally.
- Carefully add the salmon pieces to the curry sauce, allowing them to poach in the liquid. Cook for approximately 4-5 minutes until the salmon is partially cooked and beginning to turn opaque.
- Add the large shrimp to the skillet, nestling them into the sauce. Continue cooking for an additional 3-4 minutes until the shrimp turn pink and the salmon is fully cooked through.
- Taste the curry and adjust seasoning with additional salt and pepper as needed. The sauce should be rich, creamy, and have a balanced spicy-sweet flavor profile.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together. The sauce will slightly thicken during this time.
- Serve hot in deep bowls, ensuring each serving has a mixture of salmon, shrimp, and plenty of the pumpkin curry sauce. Optional: Garnish with fresh cilantro or sliced green onions.
Tips
- Prep Ahead: To save time, you can prep your ingredients in advance. Chop the salmon and shrimp and store them in the fridge until you're ready to cook.
- Adjust the Spice: If you prefer a milder curry, start with less Thai red curry paste and gradually add more to taste. Remember, you can always spice it up, but you can't take it out!
- Fresh Herbs: For an extra burst of flavor, consider adding fresh herbs like basil or cilantro right before serving. They add a refreshing touch that complements the rich curry.
- Serving Suggestions: This curry pairs beautifully with steamed jasmine rice or quinoa. You can also serve it with crusty bread to soak up the delicious sauce.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the texture of the seafood.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 120mg
