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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 Exchange® blends, this curry is packed with flavor!
From TSTE® 2 TBS TSTE® Organic Extra Virgin Olive Oil½tsp TSTE® Autumn Harvest Spice Blend 1 tsp TSTE® Coconut Thai Spice Blend 1 tsp TSTE® Island Sweet Spice Blend 1½ tsp TSTE® Malaysian Ginger Curry From the Grocer 1 cup sliced yellow onion 1 TBS minced ginger 1 TBS minced garlic 1 plum tomato, chopped 1 - 15 oz can pumpkin purée 1 cup vegetable broth 1 cup unsweetened coconut milk 1 cup butternut squash, roasted and diced 1 lb shrimp, peeled and deveined 1½ tsp fresh lime juice
HEAT TSTE® Organic Extra Virgin Olive Oil in a large saucepan over medium heat. Add onion and ginger. Sauté until soft (about 8 mins). Add garlic and cook for 1 min. STIR in plum tomato and pumpkin purée. Stirring frequently, cook until pumpkin is golden brown (about 10 mins). ADD vegetable broth and coconut milk; simmer for 20 mins. MIX in TSTE® Autumn Harvest Spice Blend, TSTE® Coconut Thai Spice Blend, TSTE® Island Sweet Spice Blend, TSTE® 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. Yield: 6-8 servings Total Time: 1 hr 15 mins Prep: 20 mins Cook: 55 mins
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