Coconut Milk and Pumpkin Shrimp Curry

Meal, serves 2, 350 calories, 25 minutes


  • 2 tbsp vegetable oil
  • 1 tbsp ginger paste
  • 2-3 tbsp HerbNZest Fennel Saffron Pumpkin Butter
  • 1 cup coconut milk
  • 10-12 cleaned white jumbo shrimp
  • 1 small red pepper chopped, optional
  • 5-8 sprigs of fresh basil, optional
  • salt and black pepper to taste
  • 1 whole red chilli pepper for garnishing, optional


    In a pan, saute ginger paste, peppers, whole red chilli and black pepper for one minute. Remove red chilli pepper. Mix pumpkin butter and coconut milk in a separate bowl and then add this mixture slowly into the pan and bring to boil in medium heat. Add in the shrimp and cook  until the shrimp is plump and opaque. Add salt and turn off heat. Add back red chilli pepper for garnishing. Serve hot over white or brown rice.

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    • Deboleena Dutta