Warming mango curry with pumpkin and shrimp
Warming mango curry with pumpkin and shrimp – doesn't this sound like the perfect recipe for a cloudy autumn evening at home? Along with Yummy_food_photography We present a unique idea for a delicious dinner with friends or a romantic dinner for two. Let the intense aromas captivate you and discover how easy it is to prepare this exotic dish that will surely delight your loved ones!
Number of servings
3
Preparation time
60 min
Print recipe
INGREDIENTS
- 1-2 tablespoons House of Asia Red Curry Paste
- 450g can Alphonso mango pulp without added sugar QF Quality Food
- 1 Hokkaido pumpkin and 1 peeled butternut squash (the Hokkaido variety does not need to be peeled, it has a soft skin that falls apart during baking)
- 250 g shrimp
- 250 g rice (e.g. basmati)
- 2 cloves of garlic, sliced
- A few leaves of fresh sage
- 2 sprigs of rosemary
- 3 tablespoons of clarified butter
- Olive oil
- Salt
A METHOD OF PREPARING
- Cut the pumpkin into chunks, drizzle with olive oil, add salt, and roast until soft. Then blend and mix with the mango pulp.
- Rinse, pat dry, and peel the shrimp. Heat butter in a pan, add garlic, then shrimp, fresh sage leaves, and rosemary. Cook for about 10 minutes. Add more butter if necessary.
- Place the mango pulp and pumpkin in a pot, add the curry paste and mix thoroughly.
- Prepare the rice according to the instructions on the package.
- Place the cooked rice in bowls, pour the mango and pumpkin sauce over it, and top with the shrimp. Garnish with fresh parsley or cilantro.
