Thai Prawn Squash Curry Recipes

THAI SHRIMP CURRY

Thai Shrimp Curry image

This Thai Shrimp Curry combines juicy shrimp and hearty butternut squash in a simple, flavorful, creamy coconut red curry sauce. Perfect for a quick and impressive weeknight dinner!

Provided by Olena Osipov

Categories Dinner

Time 50m

Number Of Ingredients 18

Ingredients

1 small onion (finely chopped)
2 garlic cloves (crushed)
2 tsp fresh ginger (grated)
1 lb butternut squash (cut into 1" cubes)
1 large red bell pepper (diced)
1.5 lbs shrimp (raw & thawed)
1 tbsp any oil (for frying)
14 oz can coconut milk (light or full-fat)
1/4 cup tomato paste (low sodium)
2 tsp fish sauce
2 tsp red curry paste
2 tsp any sweetener (I used honey)
5 kaffir lime leaves (optional)
1/4 tsp salt
1/4 tsp ground black pepper
2 lime wedges or more to taste
3 tbsp green onions (finely chopped)
3 tbsp cilantro (finely chopped)

Steps:

Preheat large deep skillet on low heat and swirl oil to coat. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.
Add coconut milk, tomato paste, fish sauce, red curry paste, honey, kaffir lime leaves, salt, pepper and stir until combined. Increase heat to medium - high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes.
Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente.
Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery.
Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.

Nutrition Facts : ServingSize 1 cup, Calories 258 kcal, Sugar 7 g, Sodium 462 mg, Fat 8 g, SaturatedFat 6 g, Carbohydrate 20 g, Fiber 3 g, Protein 25 g, Cholesterol 182 mg

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