Shrimp And Acorn Squash Curry
119
- 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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
