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.

100g frozen shrimps, thawed 100g green pumpkin, peeled and diced 1/4 aubergine, diced 1/4 white cabbage head, shredded 1 small carrot, sliced 1 small onion, sliced 2 cloves garlic, minced 1 tsp fresh ginger, grated 2 tbsp green curry paste 150ml coconut milk 2 tbsp tomato sauce 1 tbsp vegetable oil Salt to taste Fresh coriander (optional) Cooked rice, to serve