Main courses

40 min

4-5 servings

Thailand

Thai red curry with pumpkin, shrimps and spinach

One-pot Thai curry. Perfect as a sweet and sour, spicy soup. But also as a dish with rice or thin pasta. In vegan option I recommend using tofu instead of shrimps and fish. In this case, however, remember to cook curry a little longer.

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Directions

Peel the shrimps, dice the fish.
Grate the garlic and ginger. Cut the shallot into small cubes.
Heat a dash of oil in a pot, add shallot, ginger, garlic and curry paste.
Fry over medium heat for about 2-3 minutes.
Add diced pumpkin and fry for a minute.
Add coconut milk, broth, fish sauce, sugar and lemon juice.
Over low heat cook the whole thing for 10-15 minutes until the pumpkin softens.
Add shrimp and fish. Cook another 3-5 minutes.
Finally add spinach, mix everything thoroughly and season to taste with salt and pepper.
Serve as a soup alone or with rice or thin pasta.

Ingredients

400 ml coconut milk (1 can)

400 ml vegetable broth

300 g shrimps

300 g white fish

600 g pumpkin (diced, can be frozen)

120 g fresh spinach

3 tbsp. red curry paste

2 cloves of garlic

2.5 cm ginger root

1 shallot

1 tbsp. lemon juice

1 tbsp. fish sauce

1 tbsp. brown sugar

salt and pepper to taste

dash of oil

Main courses

40 min

4-5 servings

Thailand