Coconut Thai Curry with Shrimp & Squash

A simple and tasty Thai curry with pumpkin and shrimps.

Ingredients

Ingredients
Servings:
g
Shrimps
g
Butternut Squash
cut in cubes
ml
Coconut Milk
ml
Water
tsp
Coconut Oil
tbsp
Yellow Curry Paste
g
Baby Spinach
Handful Fresh Coriander
Chili
optional

Instructions

Preparing In The Kitchen
  1. 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.
  2. 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
.
  3. Add the green curry paste and gently fold everything together, being careful not to mash up the butternut squash.
  4. Once the paste has been absorbed in the milk, add in the bundle of spinach. Continue folding everything together to wilt the spinach.
  5. Once the spinach has wilted, add the shrimps back to the curry and fold everything together.
  6. Garnish with fresh coriander and serve with fresh steamed rice.

Preparing In The Kitchen
  1. 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.
  2. 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
.
  3. Add the green curry paste and gently fold everything together, being careful not to mash up the butternut squash.
  4. Once the paste has been absorbed in the milk, add in the bundle of spinach. Continue folding everything together to wilt the spinach.
  5. Once the spinach has wilted, add the shrimps back to the curry and fold everything together.
  6. Garnish with fresh coriander and serve with fresh steamed rice.

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