A simple and tasty Thai curry with pumpkin and shrimps.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Heat a skillet on medium high heat and add coconut oil. Once hot, add the shrimps and cook for about 4-6 minutes, until the shrimps have turned plump and pink. Remove the shrimps from the skillet and set aside.
Reduce the heat and add coconut milk, water and butternut squash. Bring it to a light simmer to create some steam, then cover and cook for about 4 to 6 minutes to soften the squash. Then, remove the lid and increase the heat back to medium .
Add the green curry paste and gently fold everything together, being careful not to mash up the butternut squash.
Once the paste has been absorbed in the milk, add in the bundle of spinach. Continue folding everything together to wilt the spinach.
Once the spinach has wilted, add the shrimps back to the curry and fold everything together.
Garnish with fresh coriander and serve with fresh steamed rice.
Preparing In The Kitchen
Heat a skillet on medium high heat and add coconut oil. Once hot, add the shrimps and cook for about 4-6 minutes, until the shrimps have turned plump and pink. Remove the shrimps from the skillet and set aside.
Reduce the heat and add coconut milk, water and butternut squash. Bring it to a light simmer to create some steam, then cover and cook for about 4 to 6 minutes to soften the squash. Then, remove the lid and increase the heat back to medium .
Add the green curry paste and gently fold everything together, being careful not to mash up the butternut squash.
Once the paste has been absorbed in the milk, add in the bundle of spinach. Continue folding everything together to wilt the spinach.
Once the spinach has wilted, add the shrimps back to the curry and fold everything together.
Garnish with fresh coriander and serve with fresh steamed rice.
