Shrimp and Bok Choy in Thai Pumpkin Curry

I frequently enter a novelty overdrive that may last months once these recipe relay periods are finished. Or, in the case of the vegan version of this pumpkin soup, years.

Although one of the simplest and best fall dishes available is dairy-free pumpkin soup that has been thickened and creamed with coconut milk, flavored with sliced jalapeño, and jazzed up with fresh ginger.

Sadly, I’ve had to learn the hard way that teaching a professional cooking class is not the time or place to let novelty man the gear shift. I have a strong hunger for novelty.

I chose to use pumpkin puree to give the traditional foundation of coconut milk, red curry paste, and ginger a smooth thickness rather than adding bits of pumpkin or butternut squash, as most Thai pumpkin curries do. Don’t always like that my takeout Thai curry needs a spoon or a large amount of rice to get all of that spicy, vivid liquid down. (Probably the reason why I choose noodles every time.)

Shrimp and Bok Choy in Thai Pumpkin Curry

Instead of ordering takeout on a weeknight, try this quick and simple Thai pumpkin curry recipe with shrimp and bok choy!

Ingredients

Divide 2 teaspoons of coconut oil.
2 baby bok cabbage quartered lengthwise, 2 big shrimp, 1/4 pound, skinned, and deveined.
1 finely sliced red bell pepper
2 tablespoons ginger root, minced
1 minced garlic clove
1 tablespoon red curry paste or Thai yellow Penang paste
1/2 tsp. of turmeric

Unsweetened pumpkin puree in a single 15-ounce container
Coconut milk in a 15-ounce can
1/2 pound of either French green beans or Chinese long beans Make 2-inch-long pieces.
Thai basil, mint, or cilantro leaves, 2 teaspoons, chopped
2 teaspoons of lime juice, fresh
Peanuts, chopped, 1/4 cup
Instructions
1 tablespoon of the coconut oil should be heated over a high burner in a large Dutch oven. Rinse and dry the shrimp. For 2 minutes, stir-fry the shrimp until they are pink and curled. Add salt, then transfer to a dish. Place aside.

Bok choy should be added to the saucepan and cooked for 5 minutes, or until the greens are wilted and lightly browned. Place on the same platter as the shrimp.

Red pepper, ginger, garlic, red curry paste, turmeric, and 1 teaspoon sea salt should be sautéed in the remaining oil for 2 minutes, or until extremely aromatic. Add the green beans, coconut milk, and pumpkin. Over medium-low heat, bring to a slow simmer and cook for 5 to 7 minutes, or until the beans are cooked through and the sauce has thickened. Remove from the heat and whisk in the bok choy, shrimp, lime juice, and herbs.

Thai pumpkin curry should be poured into bowls, topped with lime wedges, herbs, and peanuts, and served with brown rice.