Kabocha (Pumpkin and Shrimp Curry recipe)

I have a new favorite word, "Kabocha" (a Japanese pumpkin). One day I need an orange cat so I can name it Kabocha. Right now, I have my fill of pets as it is. I'm all about rescuing animals and giving them a good home. But I think one should never be outnumbered. That's why I have three. The math works... Stack the three of them end on end and they might equal me.

Abigail

Maxwell

MooCow

So Kabocha the cat will have to wait. But kabocha with shrimp in Thai red curry is here today.

Kabocha and Shrimp Curry

INGREDIENTS

14 oz light coconut milk 

1 T Thai red curry paste

1 T fish sauce

1 T sugar

2 T crushed lemongrass

1 bouillon cube

1/2 cup water

2 cups diced pumpkin, peeled and seeded

1/2 pound shrimp, peeled and de-veined

1 cup canned petite diced tomatoes, drained

1 cup frozen peas

1/4 cup basil, sliced into shreds

1) Mix white liquid on the top of the can of coconut milk with the Thai red curry. Stir together over medium heat for three minutes.

2) Stir in fish sauce, sugar, lemongrass, bouillon cube, and water. Bring to a gentle boil. Reduce heat to a simmer.

3) Add pumpkin to the liquid and simmer for 20-30 minutes until the pumpkin is tender.

4) Add frozen peas, tomatoes, and shrimp. Heat through for 1 or 2 minutes. 

5) Turn off heat. Add basil. 

6) Serve alone or over rice.