Nyonya Style Pumpkin and Shrimp Curry

• Seafood

  • 8 oz Shrimps

• Produce

  • 1 2 1/2-lbs pie pumpkin
  • 1 1/2 inch Galangal or ginger, root
  • 3 cloves Garlic
  • 6 Kaffir lime, leaves
  • 1 stalk Lemon grass
  • 5 Red chilies, Fresh
  • 6 Shallots or 1 medium sized onion

• Canned Goods

  • 1 1/2 cup Coconut milk

• Baking & Spices

  • 1 Salt
  • 3/4 tsp Tumeric, powder

• Oils & Vinegars

  • 3 tbsp Oil

• Other

  • 3 tbsp Lime juice or 3 pieces assam gelugor

Found on rotinrice.com

Description

Ingredients

• 1 2½-lbs pie pumpkin, peeled, seeds removed, and cubed
• 8 oz (225g) shrimps, peeled and deveined
• 6 Kaffir lime leaves
• 1½ cup (360ml) coconut milk
• 3 tbsp lime juice or 3 pieces assam gelugor
• 3 tbsp oil
• salt to taste
• 5 fresh red chilies, cut into small pieces
• 6 shallots or 1 medium sized onion, peeled, and cut into small pieces
• 1 stalk lemon grass, sliced bottom third into rings
• 1½ in galangal or ginger root
• 3 cloves garlic, peeled, and halved
• ¾ tsp tumeric powder

Directions

• Grind spice paste ingredients in a blender or food processor with 2 tablespoons of water until fine.
• Heat oil in a pot and stir fry ground spice paste until fragrant, about 5 minutes. Add coconut milk, kaffir lime leaves, and assam gelugor, if using. When it comes to a boil, season with salt. Reduce heat to medium low and allow sauce to simmer for 10 minutes.
• Add cubed pumpkin and continue to simmer for another 5 minutes, until pumpkin is tender but not mushy. Add shrimps and cook for another 3 minutes.
• If you did not use assam gelugor, stir in lime juice now. Turn off heat and allow curry to sit for 15 minutes before serving.