How Do You Make Thai Curried Shrimp With Pumpkin?
I know this dish sounds exotic, and therefore difficult – but it’s not hard at all – but it is delish! Recently, I had this dish at a local Thai restaurant and I enjoyed it so much that I deconstructed it when I got home – I think I nailed it. Try it, I’m sure you’ll enjoy it too – especially when you see how easy it is. Open the can of Coconut Milk – probably only possible on the bottom of the can (strange cans!). Take the entire lid off. Heat the wok or skillet for several minutes over medium high heat. With a spoon, scoop the solid Coconut Milk into the wok/skillet, and let it melt – add the curry paste (yellow kind is perfect – can use red or green as well) and let it simmer for 3-4 minutes. Now add the Fish Sauce, the rest of the Coconut Milk, and the sugar, if using, and continue simmering for 2-3 minutes more, before adding the sweet potatoes, oh, sorry, I mean the pumpkin, and heat for another 2-3 minutes. At this point, you’re ready to add your shrimp – if using raw, add and c
