Pumpkin Shrimp Curry

Good but needs adjustments. I substituted chicken broth for the vegetable broth but only used 1 cup instead of 2 otherwise it would have been to watery for my taste. Also since I enjoy potatoes in my curry I added about 1 cup of potatoes with the 1 cup of squash. I used 2 tsp of curry and a 1/4 of cayenne pepper to up the flavor as well as 1/2 tsp of salt. The modifications were necessary to provide additional flavor.

• Anonymous

• Chicago, IL

• 10/24/2020

Bland and watery. EXTREMELY disappointed, as I ordinarily love recipes from this site.

• greengirlkb

• 1/26/2017

Enjoyed this recipe! However, I did make some additions. Chicken broth instead of veggie (1 1/2 C & 1 1/2C coconut milk). I added 1T red thai chili paste, 1 1/2t curry and 1t red pepper to the onion, ginger, garlic mix. I also added roasted cauliflower (instead of butternut squash), sliced bell pepper and a hand full of spinach. Delicious over brown basmati rice!

• Anonymous

• Allentown, PA

• 1/16/2017

Excellent dish, added only a teaspoon of salt at the end. Husband and I enjoyed it!

• lesliebmore

• Baltimore, MD

• 11/5/2016

I adore a recipe that is delicious, filling, and good for you. I was looking to use my jack-o-lantern innards somehow, so this recipe was the Halloween winner. I removed the seeds and roasted them for snacks. Then I took the rest of the pumpkin guts and steamed them, then pureed them in my food processor. I used the amount of puree the recipe called for and made it as written, except also throwing in some spinach. I just ate the leftovers for lunch and decided that the recipe will always be a Halloween tradition.

• allchy

• Toronto, Canada

• 11/1/2016

This recipe has made it into my "cookbook". I have made this dish ~10 times over the last year and have shared it with family and friends. It is healthy and delicious. I have swapped chicken for shrimp a few times with equally tasty results.

• jenfridley

• Saint Louis, MO

• 2/10/2016

If you're in the mood to experiment, this has potential to be really excellent. If you want a straightforward recipe to follow as written, I might pass. Personally, I agree with others that it would be a bit bland as written, but I followed some suggestions and ended up with a fantastic, very flavorful dish. I think that salting as you go is a given, then I added a lot more curry, including some hot curry. I thought a can of diced tomato would lend more flavor to this kind of dish than a single plum tomato, so I subbed that, and used roasted cubed sweet potato only because I prefer the texture to squash. Less broth, more coconut. Kaffir lime leaves went in too, since I have a little tree. While it might sound like a lot, it was really just making as directed with a couple close subs and some adjustments in proporton. We really enjoyed the fried shallots at the end, as they lent a nice crispy textural contrast. 2 forks as written, 4 if you're willing to experiment.

• lschmidt

• Portland, OR

• 9/1/2015

While not bad, I felt there wasn't a real depth of flavor here. It was a nice dish for those who like a mild, sweet-ish curry flavor, I think with some tweaking this could go from an ok dish to a really pleasurable one.

• Anonymous

• 1/16/2015

I made this without the butternut squash, having forgotten to buy it at the grocery store, and still loved it. Also used more better and "a lot" of cilantro with each serving. Wonderful dish!

• lderemita

• Mount Lebanon PA

• 3/22/2014

I made the recipe as written and as other reviewers noted, it was quite bland. I would not make this again, even with changes - it is too far from delicious to use as a starting point. It would be better to find another recipe.

• zellycat

• Brooklyn

• 2/25/2014

Oh, I forgot to say that I usually just use one cup of diced canned tomatoes for the plum tomato. And I keep lime leaves frozen so I don't have to make a special trip to the local Asian store. It's almost a pantry meal if you use frozen shrimp.

• ditto

• Portland Oregon

• 2/9/2013

Four forks with these changes (inspired by some of the other reviewers): one lemongrass stalk chopped into 4 2inch pieces and smashed with the knife handle and sauteed with onion and ginger. 3 teaspoons curry powder and 1/4 teaspoon cayenne powder added with garlic for one minute. Use chicken broth and decrease to one can. Add 1-3 tablespoons fish sauce and one lime leaf snipped into tiny strips with chicken broth. Increase the squash to 2 cups. Top with cilantro, no need for lime zest Shallots optional. Holy Moly, we like this!

• Anonymous

• Portland Oregon

• 2/9/2013

My husband really liked this but I thought it was slightly lacking in flavor. I added salt and shitake mushrooms. If I make this again I'll follow other reviewers suggestions and use less broth, increase the spices and use more butternut squash.

• shrushanti

• Eagan, MN

• 12/5/2012

I made this recipe tonight and it does lack flavor like many of the other reviewers have mentioned. Instead of butternut squash I roasted a pumpkin and used that instead. But it still lacked the sweetness that pumpkin curry often has. I had to add 2 Tsp of salt, 1/2 tsp of 5 spice, 1 TBSP of sugar (I used Coconut palm sugar), 1/8 tsp ground clove, and then a few dashes of the following (which amounted to less than 1/2 TBSP): garam masala, cumin, corriander. I think the cayenne could be cut back some as it packed a punch.

• tracypie5

• San Francisco, CA

• 11/4/2012

Tasty. Really easy... great for a cold winter evening meal. I am not a fan of cilantro, but I think that adding this would have given the flavor a little bit more zing.

• Anonymous

• Agoura Hills, CA

• 10/25/2012