For someone who loves curry as much as I do, I’m a little embarrassed to admit that I never thought to make it at home. I mean, no, it’s not as delicious as Red Onion’s Panang Curry, but it was easy, affordable and tasty for days.
I made this curry last weekend right after making what was probably the worst mac & cheese I have ever made. Oh god, I can barely recall what I did without my mouth watering in disgust. Does that happen to anyone else? Allen had spent most of Saturday writing a response to our neighbors about the noise complaint (seriously, we live like church mice) we received on Thursday night (okay, maybe deserved seeing how TERRIBLE our beloved Ducks played), so I wanted to help the cause and make dinner.
I was a little awkward about leaving our place, so I thought, I have macaroni pasta, got the cheese, got some cherry tomatoes to slice on top and even have some breadcrumbs, perfect! It wasn’t until after the macaroni was done and I was putting together the cream sauce that I realized I didn’t have milk. I did have almond milk however, and thought, that’s the same, right? Uh, no, it’s not.
Not only did I make the cream sauce with almond milk, I made it with vanilla flavored almond milk. Allen joked that we were having dessert for dinner. Not funny.
Don’t worry about this curry, though. This curry is gooood, and I didn’t use vanilla flavored anything as a substitute, promise.
Pumpkin Shrimp Curry
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 plum tomato, chopped
1 15-ounce can pumpkin purée
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.
Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add shrimp, and lime juice. Simmer until shrimp are cooked. Serve with steamed rice. Top with cilantro and lime zest.