Why this dish works

Roasted Pumpkin with Galangal & Shrimp marries two culinary worlds: the dry heat and caramelization of Western roasting with the bright, aromatic palette of Thai cooking. Pumpkin’s natural sugars respond beautifully to roasting, developing a toffee-like edge while preserving velvety flesh. That sweetness is intentionally contrasted with a dressing built on coconut milk, galangal, fish sauce, and lime: rich yet zesty, creamy yet sharp. Add briny, just-charred shrimp and a cascade of herbs and shallots, and the plate becomes all about balance—sweet, sour, salty, spicy, and umami.

Ingredient spotlight

• Pumpkin/Kabocha: Kabocha is favored for its dense texture and deep sweetness. Butternut works, too; it roasts evenly and holds a glaze well.
• Galangal: A cousin of ginger with a piney, citrusy snap. It’s foundational in Thai soups like tom kha and tom yum. Here, it perfumes the coconut dressing without overpowering.
• Coconut milk: Full-fat gives body and carries aromatics. Gentle warming coaxes out lemongrass and kaffir lime oils without splitting the coconut.
• Fish sauce and lime: The core balancing act—fish sauce provides a savory backbone; lime brings clarity and lift.
• Shrimp: Quick-cooking and sweet, shrimp echo the pumpkin’s sweetness and absorb char for smoky depth.

Technique tips

• Roast hot and in a single layer: High heat (220°C/425°F) and space around each wedge is key to caramelization. Crowding traps steam and leads to soft, pale pumpkin.
• Infuse, don’t boil: Boiling coconut milk can separate the fat. Keep the dressing at a gentle steam to draw out galangal and lemongrass aromatics.
• Glaze late: Brushing on dressing in the last few minutes avoids burning sugars and keeps the glaze glossy.
• Pat shrimp dry: Moisture is the enemy of a good sear. Dry shrimp pick up color quickly, staying tender inside.
• Balance to taste: Thai cooking leans on dynamic adjustment. Taste your dressing and nudge it—more lime for zip, a dash of fish sauce for depth, or a touch more sugar to round edges.

Substitutions and variations

• Galangal: Use young ginger if galangal is unavailable. Add a strip of lime zest to mimic galangal’s citrusy notes.
• Protein swaps: Try scallops, firm tofu, or roasted chickpeas. If using tofu, press and sear for crisp edges.
• Vegetarian/vegan: Replace fish sauce with soy sauce plus a dash of white miso, or a vegan fish sauce made from seaweed and mushrooms.
• Heat levels: Skip the bird’s eye chili for mild heat or add a drizzle of chili oil for extra kick.
• Crunch options: Toasted cashews, pumpkin seeds, or crispy shallots make great finishes if peanuts aren’t your thing.

Make-ahead and storage

• Pumpkin can be roasted a day ahead and reheated at 200°C (390°F) for 5–8 minutes. Keep the dressing separate and warm it gently before tossing.
• Shrimp is best cooked to order; overcooked reheated shrimp can become rubbery. If you must reheat, do it briefly in a hot pan.
• Store leftovers in an airtight container for up to 2 days; keep garnishes separate to maintain crunch.

Serving ideas

• Serve over warm jasmine rice or alongside a crisp salad of cucumber and herbs.
• For a more substantial meal, add blanched green beans or charred broccolini to the toss.
• Pair with a crisp lager, Thai iced tea, or a zesty Sauvignon Blanc. A dry Riesling also complements the sweet-spicy profile.

Cultural notes

Thailand’s culinary grammar prizes balance and fragrance. Galangal, lemongrass, kaffir lime, and coconut milk are aromatics that define many Thai soups and curries. Pumpkin turns up in homey stir-fries, coconut custards, and curries. This dish leans into those iconic flavors while borrowing a Western roasting technique to intensify pumpkin’s sweetness. The result isn’t a classic Thai recipe, but it speaks fluent Thai—aromatics, acidity, and umami—through a contemporary lens.

Chef’s notes

What I love here is how galangal’s wintergreen-citrus quality pierces the richness of coconut. Roasting transforms pumpkin into a natural dessert, so the savory notes—fish sauce, charred shrimp, and herbal cilantro—become crucial counterweights. The final squeeze of lime and a shower of peanuts deliver crackle and brightness right at the end. If you’re cooking for a crowd, double the dressing; it’s fantastic spooned over grilled vegetables or rice.

Troubleshooting

• Dressing split? Whisk in a teaspoon of cold coconut milk off heat or blend briefly to emulsify.
• Pumpkin too soft? You may have overcrowded the pan or used a lower heat. Next time, use two pans and keep the high roast temperature.
• Too salty? Add a teaspoon of lime juice and a splash of water or coconut milk to rebalance.

Sustainability and sourcing

Choose sustainably farmed shrimp when possible and look for kabocha or local pumpkins in season (autumn). Using the skins (if tender) reduces waste and adds nutrients. Save the pumpkin seeds for roasting with a sprinkle of salt, lime zest, and chili powder—an easy snack that echoes the dish’s flavors.

This recipe is a study in contrasts that resolve into harmony—soft and crunchy, smoky and fresh, sweet and savory. Once you taste how well galangal and pumpkin play together, you’ll find yourself reaching for this combo all season long.