Butternut Squash and Shrimp Curry

Butternut Squash and Shrimp Curry Recipe

By Tammy Algood Published: August 1, 2014

• Yield: 6 Servings

Ingredients

• 1 14-ounce can coconut milk
• 2 tablespoons red curry paste
• 1 1/2 cups clam juice or fish stock
• 2 stalks lemongrass bruised with the side of a knife
• 2 tablespoons sugar
• 1/2 teaspoon turmeric
• 1 2-pound butternut squash peeled, seeded and cubed
• 2 pounds raw shrimp large, peeled
• 2 cups snow peas or chopped broccoli florets
• hot cooked rice
• 1 tablespoon chopped fresh cilantro
• 4 wedges lime

Instructions

1. Place the coconut milk and curry paste in a large skillet over medium heat. Cook for 2 minutes, stirring occasionally. Add the clam juice or fish stock, lemongrass, sugar and turmeric. When the mixture comes to a boil, add the squash and cook 15 minutes, stirring occasionally.
   
2. Remove the lemongrass and discard. Stir in the shrimp and snow peas. Cook 5 minutes longer and remove from the heat. Serve warm over rice with a garnish of cilantro and a lime wedge.