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Thai Pumpkin Curry with Shrimp and Bok Choy

This quick, easy Thai Pumpkin Curry Recipe with shrimp and bok choy is the perfect weeknight meal instead of take-out!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Phoebe Lapine


  • 2 tablespoons coconut oil divided
  • Sea salt
  • ¾ pound large shrimp peeled and deveined
  • 2 baby bok choy quartered lengthwise
  • 1 red bell pepper thinly sliced
  • 2 tablespoons minced ginger
  • 1 garlic clove minced
  • 1 tablespoon Thai yellow Penang, or red curry paste
  • ½ teaspoon turmeric
  • One 15-ounce can unsweetened pumpkin puree
  • One 15-ounce can coconut milk
  • ½ pound Chinese long beans or French green beans Cut into 2-inch pieces
  • 2 tablespoons chopped Thai basil mint or cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped peanuts


  1. In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Rinse the shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Season with salt and remove to a plate. Set aside.

  2. Add the bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.
  3. Heat the remaining oil and sauté the red pepper, ginger, garlic, red curry paste, turmeric, and 1 teaspoon sea salt until very fragrant, 2 minutes. Stir in the pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until the beans are tender and the sauce has thickened, 5 to 7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.

  4. Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.