Pumpkin Curry with Shrimp- Cari Bi Ro voi Tom

Vietnamese food

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 


  1. Heat  oil in a large saucepan over medium high heat. Add onion, garlic and ginger; saute until fragrant. 
  2. Stir in jam, pumpkin, curry powder, and salt, sugar; cook, stirring frequently, until pumpkin and jam is slight golden brown, about 10 minutes. 
  3. 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.
  4. 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.

       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

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