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Coconut Curry Pumpkin Stew with Shrimp

This simmered dish pairs Shrimp, peeled with Pumpkin, cubed, Coconut milk and Red curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Pescatarian Gluten free Low carb
300 kcal 2000 kcal
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Estimated macros per portion

49 g Protein
30 g Carbohydrates
44 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 170g Shrimp, peeled 168 kcal
  • 250g Pumpkin, cubed 65 kcal
  • 200g Coconut milk 394 kcal
  • 20g Red curry paste 36 kcal
  • 10g Fish sauce 4 kcal
  • 15g Lime juice 5 kcal
  • 10g Thai basil, torn 4 kcal

Cooking instructions

  1. Red curry paste
    Heat a pot over medium heat and cook curry paste briefly until fragrant, adding a splash of water if it sticks.
  2. Coconut milk
    Add coconut milk and bring to a gentle simmer.
  3. Pumpkin
    Stir in pumpkin cubes and simmer 10-12 minutes until nearly tender.
  4. ShrimpFish sauce
    Add shrimp and fish sauce, then simmer 2-3 minutes until shrimp are opaque.
  5. Lime juiceThai basil
    Finish with lime juice and basil. Serve hot.

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