The squash in this dish is a delicious surprise.
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Ingredients
- 1 14 oz can coconut milk about 1 2/3 cups
- 2 tbsp yellow curry paste
- 1 1/2 cups fish stock
- 3 tbsp fish sauce
- 2 tbsp sweetener of choice
- 3 stalks lemongrass cut into thirds and bruised with the flat of a knife
- 3 lime leaves stalked and cut into strips
- 1/2 tsp tumeric curry powder
- 2 1/4 lbs butternut squash peeled and cut into large chunks
- 10 oz peeled raw shrimp
- green vegetables
- 1 lime juiced
- cliantro for garnish
Ingredients
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Instructions
- Skim the creamy top off the coconut milk and put into a large saucepan with the curry paste over medium heat.
- Let it sizzle while using a fork to beat together until combined. Continue beating gently while adding the rest of the coconut milk, fish stock, fish sauce, sweetener, lemongrass, lime leaves and turmeric.
- Bring to a boil and add the butternut squash. Cook on a fast simmer until the squash is tender, about 15 minutes.
- Add the shrimp and cook about 4 minutes until fully cooked.
- Stir in green vegetables. Once wilted, add lime juice.
- Pour into a large serving bowl and sprinkle with cilantro just before serving.
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