Thai Pumpkin Curry with Salmon and Shrimp

Tasty YummiesReviews(1)


  • 2 tablespoons coconut oil (or ghee)
  • 1 onion (small, diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon ginger (freshly grated)
  • 14 ounces full fat organic coconut milk (reserving a tablespoon or two for swirling at the end)
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 2 cups vegetable stock (chicken would work as well)
  • 15 ounces pumpkin puree (fresh puree works as well)
  • 1 pumpkin (small, butternut squash or other squash, peeled and cut into bite-sized pieces)
  • 1/2 pound green beans (trimmed and cut into 1-inch pieces)
  • 1 pound salmon fillet (wild caught, from sustainable sources, skinned and cut into large, bite-sized chunks)
  • 1 pound shrimp (peeled raw wild caught, from sustainable sources)
  • 1 cup frozen peas
  • 1 lime (kaffir lime if you can find it)
  • sea salt (as needed)
  • red pepper flakes (for garnish)
  • fresh cilantro (for garnish)
  • broccoli
  • red bell pepper
  • spinach
  • greens
  • bok choy
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Yummly User
I used a Trader Joe red curry sauce as my base which didn't turn out well, but I added nearly an entire bottle of lime soy sauce and fish sauce to counter it. No peas or green beans but lots of baby bok choy. Then I added a ton of Sirracha for some added spice atop.