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Shrimp And Acorn Squash Curry

99

Shrimp And Acorn Squash Curry

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 large acorn squash

  • 3 tsp canola oil, divided

  • 3 garlic cloves, minced

  • 2 tbsp Thai red curry paste

  • 400-mL can light coconut milk

  • 1 1/2 tsp fish sauce

  • 340-g pkg peeled raw shrimp

  • 2 tbsp lime juice

  • 1 tsp lime zest

  • rice, to serve

Instructions

  • PREHEAT oven to 400F.

  • MICROWAVE squash on high for 4 min. Cut into 1/2-in. slices, crosswise. Remove seeds, then cut into 2-in. pieces. Toss with 2 tsp canola oil on a baking sheet. Bake until tender, 15 to 20 min.

  • HEAT a large non-stick frying pan over medium-high. Add remaining 1 tsp canola oil, then minced garlic and Thai red curry paste. Cook, 1 min. Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp. Cook until shrimp turns pink, about 5 min. Stir in roasted squash, lime juice and lime zest. Serve over rice.

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