Pumpkin Shrimp Curry
As the days get cooler, this warm recipe is a perfect meal to make for the family. Shrimp were used in the creation of this one-of-a-kind curry recipe. With the addition of four cultural The Spice & Tea ExchangeÃ‚Â® blends, this curry is packed with flavor!
½ tsp. Autumn Harvest Spice Blend
1 tsp. Coconut Thai Spice Blend
1 tsp. Island Sweet Spice Blend
1 ½ tsp. Malaysian Ginger Curry
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1 plum tomato, chopped
1 - 15 oz. can pumpkin purèe
1 cup vegetable broth
1 cup unsweetened coconut milk
1 cup butternut squash, roasted and diced
1 lb shrimp, peeled and deveined
1 ½ tsp. fresh lime juice
STIR in plum tomato and pumpkin purèe. Stirring frequently, cook until pumpkin is golden brown (about 10 mins.).
ADD vegetable broth and coconut milk; simmer for 20 mins.
MIX in Autumn Harvest Spice Blend, Coconut Thai Spice Blend, Island Sweet Spice Blend, Malaysian Ginger Curry, butternut squash, shrimp, and lime juice.
SIMMER until shrimp are cooked and squash is warm.
IF DESIRED, top with steamed rice, cilantro, lime zest, and green onions as shown.
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