Make 2-4 servings
- 1 tablespoons vegetable oil
- 1 shallot or 1/4 medium yellow onion, coarsely chopped
- 1 tablespoon minced ginger
- 2 garlic cloves, finely minced
- 1 lb sugar pumpkin, peeled, seeded, cut into 1-in cubes
- 1 medium red jam or sweet potato about 1 lb, cut into 1-in cubes
- 2 cups milk, chicken stock, or vegetable stock
- 1 cup unsweetened coconut milk
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 Tbs fish sauce or more to taste
- 1 1/2 teaspoons curry powder
- 1 red hot thai chili, seeded and thinly sliced (omit if no spicy preferred)
- 1/2 pound shrimp, peeled and deveined
- 1 1/2 teaspoons fresh lime juice
- Steamed rice, bread to serve
- Cilantro or basil leaves
- Heat oil in a large saucepan over medium high heat. Add onion, garlic and ginger; saute until fragrant.
- Stir in jam, pumpkin, curry powder, and salt, sugar; cook, stirring frequently, until pumpkin and jam is slight golden brown, about 10 minutes.
- Add broth, coconut milk and hot pepper. Bring back to a boil then lower the heat to medium low, simmer for 10-15 minutes until pumpkin and jam soft. Add shrimp, fish sauce and lime juice. Taste and adjust seasoning. Cook about 2 more minutes until shrimp cooked. Sprinkle with cilantro or basil leaves.
- Serve with steamed rice, bread.
Note: I use pink shrimps from Key west, USA. Fred Meyer carries them. I think it tastes better to other brands at our local markets. The raw ones look lightly pink but it will turn more pink and opaque when cooked.
Notes: You can use different squash like hubbard, butter nut, acorn. If you like more spicy, chili flavor, add chili at the same time with jam and pumpkin. Stir-frying enhanced chili flavor. I use madras curry powder for this dish. It comes with different sizes and the flavor lasts for a long time in air tight container.s