Shrimp and squash curry


Shrimp and squash curry

Photo, Erik Putz.


  • 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


  • 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.

How to shop for, prepare and cook squash