House of Asia > Recipes > Warming mango curry with pumpkin and shrimp

Warming mango curry with pumpkin and shrimp

60 min.

3 servings

spicy

4 / 5. Number of votes: 4

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Warming mango curry with pumpkin and shrimp - doesn't that sound like the perfect recipe for a cozy, autumn evening at home? Yummy_fotografia_kulinarnand we present you with a great idea for a delicious lunch with friends or dinner for two.

Vegetables Rice Thailand over 30 minutes

Ingredients

1-2 tablespoons Red curry paste
450g can Mango pulp Alphonso QF
1 Hokkaido pumpkin and 1 peeled butternut squash (the Hokkaido variety does not need to be peeled, it has a soft skin that falls apart during baking)
250 g shrimp
250 g rice (e.g. basmati)
2 cloves of garlic, sliced
A few leaves of fresh sage
2 sprigs of rosemary
3 tablespoons of clarified butter
olive oil
Salt

A method of preparing

Cut the pumpkin into chunks, drizzle with olive oil, add salt, and roast until soft. Then blend and mix with the mango pulp.
Rinse, pat dry, and peel the shrimp. Heat butter in a pan, add garlic, then shrimp, fresh sage leaves, and rosemary. Cook for about 10 minutes. Add more butter if necessary.
Place the mango pulp and pumpkin in a pot, add the curry paste and mix thoroughly.
Prepare the rice according to the instructions on the package.
Place the cooked rice in bowls, pour the mango and pumpkin sauce over it, and top with the shrimp. Garnish with fresh parsley or cilantro.