Green Pumpkin and Shrimp Curry with Aubergine and Cabbage

A vibrant green curry combining tender shrimp, green pumpkin, aubergine, and cabbage in a creamy coconut milk base, flavored with fresh ginger, garlic, and green curry paste. Perfectly paired with steamed rice for a satisfying meal.

Steps

1. Heat oil in a pan over medium heat. Add onion, garlic, and ginger, sauté until fragrant and translucent.
2. Stir in green curry paste and cook for 1 minute to release flavors.
3. Add diced green pumpkin, aubergine, carrot, and cabbage. Stir well to coat with curry paste.
4. Pour in coconut milk and tomato sauce, bring to a gentle simmer. Cover and cook for 10 minutes until vegetables are tender.
5. Add the thawed shrimps and cook for 3-4 minutes until shrimp are pink and cooked through.
6. Season with salt to taste.
7. Serve hot over steamed rice, garnish with fresh coriander if desired.