Thai Shrimp Curry
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!
Servings: 6 servings
Calories: 282kcal
Ingredients
- 1 small onion finely chopped
- 2 large garlic cloves minced
- 1 tablespoon fresh ginger minced
- 1 large red bell pepper diced
- 1 tablespoon oil for frying
- 14 ounces can coconut milk full fat or light
- 1/4 cup tomato paste low sodium
- 4 teaspoons red curry paste
- 1 tablespoon maple syrup or honey
- 2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound raw shrimp peeled, deveined and tails off
- 1 pound butternut squash or sweet potatoes cut into 1-inch cubes
- 3 tablespoons cilantro finely chopped
- 1 lime for serving
Instructions
- Preheat large deep skillet on medium-high heat and swirl oil to coat. Add onion, garlic, ginger and bell pepper; cook for 5 minutes, stirring occasionally.
- Add coconut milk, tomato paste, red curry paste, maple syrup, fish sauce, salt and pepper. Stir and bring to a boil.
- Add butternut squash, stir, cover and cook on low heat for 15-20 minutes or until squash is fork tender.
- Add shrimp, cover and cook for another 3-4 minutes. Do not over cook as shrimp will become rubbery.
- Garnish with lime and cilantro. Serve hot with rice or quinoa.
Notes
- Store: Refrigerate covered for up to 4 days.
- Freeze: In an airtight container for up to 3 months.
Nutrition
Calories: 282kcal | Carbohydrates: 21g | Protein: 14g | Fat: 18g | Saturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 702mg | Fiber: 4g | Sugar: 8g