Shrimp And Acorn Squash Curry
120
- Prep Time30 min
- Total Time35 min
- Makes4
(Photo: Erik Putz)
A fresh fall take on curry. Hearty, filling and packed with squash, it’s a perfect dish for cooler temperatures.
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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