SHRIMP CURRY WITH PUMPKIN AND COCONUT CREAM

• 7 lb uncooked peeled shrimps
• 3 minced garlic clove
• 2 minced shallots
• 3 Tbsp minced ginger
• 1 Tbsp red curry paste
• 3 cups chicken broth
• 1 cup coconut milk
• 1 lb pumpkin cut into cubes
• 2 tomatoes
• juice of 1 lime
• 2 Tbsp olive oil
• Salt/pepper

RECIPE

1 In a bowl, add the shrimps, garlic, shallots, ginger, and olive oil.

2 Mix and let marinate for 1/2 hour.

3 Heat the sauté pan at ⅔ of the maximum power of the stove, test the heat using the “water drop” technique.

4 Cook the shrimps for 30 seconds on each side then set aside.

5 Add the pumpkin, chicken broth, coconut milk, and the marinade.

6 Simmer for 20 minutes and blend.

7 Add the curry paste, lime juice and shrimps.

8 Simmer again for 2 to 3 minutes, season to taste.

9 Cut the tomatoes in small cubes, add to the pan.

Tip: Serve with rice, and sprinkle with chopped hazelnuts and cilantro.

CRISTEL PRODUCTS USED

Stainless Steel Saute Pan