Lunch / Dinner
Red Curry Shrimp & Butternut Squash
For many of us, Asian food evokes thoughts of flavorful dishes from culinary places far away, or at the very least, a trip to a favorite local Asian restaurant. There’s no need to travel any further than your own kitchen in order to have these tasty meals.
Curry dishes get their flavor from rich pastes made of aromatics. In this red-style curry, that paste is a mixture of red chili peppers, ginger, garlic, and lemongrass. It’s a bit spicy, but coconut milk tames the heat.
Ingredients
HEAT:
COMBINE:
ADD:
Test Kitchen Tip
For ease, some grocery stores sell butternut squash that’s already peeled and cubed. Look for bagged frozen squash if you can’t find fresh.
Instructions
Heat oil in a wok or large skillet over medium. Add shallots and curry paste; stir-fry 2 minutes.
Combine coconut milk, broth, fish sauce, sugar, and zest; add to wok. Bring mixture to a boil; add squash. Reduce heat to medium-low; simmer mixture, covered, 10 minutes. Uncover wok and simmer until squash is tender, 10 minutes more.
Add shrimp and tomatoes; simmer until shrimp turn pink, 2–3 minutes. Right before serving, stir in peas and lime juice; season with salt.
Serve curry with rice and garnish with cilantro.
To infuse the squash with curry flavors, add it to the coconut milk mixture and simmer it until tender.
Stir-fry the shallots and the curry paste to soften them and to cook out the raw taste of both.
To infuse the squash with curry flavors, add it to the coconut milk mixture and simmer it until tender.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 440
% Daily Value*
Total Fat 26g 40%
Saturated Fat 20g 100%
Cholesterol 143mg 47%
Sodium 1319mg 54%
Carbs 35g 11%
Fiber 6g 24%
Protein 22g
*Percent Daily Values are based on a 2,000 calorie diet.