Comments on: Pumpkin Shrimp Curry Recipe

By: Alex

Alex — Mon, 08 Feb 2021 16:31:28 +0000

This was a delicious recipe. Like all good curry recipes, you might find you don’t need to add salt at all, there is so much well-balanced flavor–and add a lot of salt to my cooking usually. Also you don’t need to add chilis, so this is a good recipe for those who don’t enjoy hot spices, such as younger children. I didn’t have bell peppers, so I substituted peas and frozen spinach. I did not add chicken stock either. Still worked out great.

By: Sandy

Sandy — Thu, 07 May 2020 18:17:20 +0000

In reply to Sandy Schumacher. 1 can (full fat). Thanks for heads up!

By: Sandy

Sandy — Thu, 07 May 2020 18:17:07 +0000

In reply to Marcella. 1 can full fat coconut milk. Fixed!

By: Marcella

Marcella — Sat, 16 Nov 2019 18:16:21 +0000

This looks great but the coding milk is omitted from the recipe list. How much should we add? Thank you.

By: Sandy Schumacher

Sandy Schumacher — Thu, 14 Nov 2019 19:39:55 +0000

Ther’s no coconut milk listed in your ingredients but it is in the directions, how much coconut milk?

By: Monie Thompson

Monie Thompson — Tue, 12 Nov 2019 21:17:09 +0000

There’s no coconut milk listed in your ingredients but it is in the directions…how much coconut milk? One can? Do you like the pumpkin purée instead of adding fresh chunks of kabocha squash?