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Kevin Curry

5-Ingredient Green Coconut Curry With Shrimp & Squash

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This easy-to-make green coconut curry is guaranteed to have everyone excited for lunch. This amazing coconut curry is packed with nutrients and it is so easy to make. Believe it or not, it only takes 20 minutes. I know it seems too good to be true. Why not try it and see for yourself how amazing it is. Now, if you are ready, roll up those sleeves and let’s get cooking.

For this amazing recipe, you will need the following ingredients: a half tablespoon of coconut or olive oil, one and a half pounds of peeled and deveined raw jumbo shrimp, one pound of butternut squash which you can substitute for yam, sweet potato, or parsnip. You will also need one can, which is approximately 13.5 ounces, of coconut milk (make sure it is a full-fat one), and 10 ounces of water (make sure to use the can to measure the water). Next up, you will need four tablespoons of green curry paste and raw spinach (approximately one large bundle which should be around four cups). For garnish, you will need fresh cilantro and either red peppers or if you want it spicy use jalapenos.

Now, time to start cooking. First, get a nonstick skillet and place it on medium-high heat. When it gets to temperature add together the oil and the shrimp. Cook until the shrimp turns pink then remove and set aside. Lower the heat and add about 2 to 3 ounces of water together with the squash. Cover and cook until squash gets soft. Remove the cover and get the heat back to medium. Pour the coconut milk and 10 ounces of water in. Add in the green curry and fold everything together. When the curry paste gets incorporated, add the spinach and fold it in. Now add back the shrimp and fold everything together one last time. Serve and enjoy!

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5-Ingredient Green Coconut Curry With Shrimp & Squash

Ingredients for 4 servings

* Optional Substitution Note
  • 1/2 tablespoon coconut oil (or olive oil)
  • 1 1/2 lb raw jumbo shrimp, peeled and deveined
  • 1 lb butternut squash, cut into 1-inch pieces
    • SUBSTITUTE: sweet potato, yam, parsnip
  • 1 can (13.5oz) full fat coconut milk
    • 10oz water (using the from can)
  • 4 tablespoons green curry paste
  • 1 large bundle (about 4 cups) raw spinach
  • Garnish
    • fresh cilantro
    • red peppers or jalapenos

STEPS

Step 1

Set a nonstick skillet on medium high heat.  Once it’s hot, add the oil and the jumbo shrimp.  Cook for about 4 to 6 minutes until the shrimp has turned plump and white/pink.  Remove the shrimp from the skillet and set aside.

Step 2

Reduce heat, then add about 2 to 3 oz of water to a skillet along with the butternut squash.  Bring water to a light simmer to create some steam, then cover and cook for about 4 to 6 minutes to soften the squash.  Then, remove the lid and increase the heat back to medium.

Step 3

Pour in the coconut milk, then fill the can with about 10oz of water and pour that into the skillet as well.  Add the green curry paste and gently fold everything together, being careful not to mash up the butternut squash.  Once the paste has been absorbed in the milk, add in the bundle of spinach.  Continue folding everything together to wilt the spinach.

Step 4

Once the spinach has wilted into the dish, add the shrimp back to the skillet and fold everything together.  Remove the skillet from the heat and garnish.

Step 5

Enjoy with brown rice, jasmine rice or cauliflower rice to keep it lower carb.

5-Ingredient Green Coconut Curry With Shrimp & Squash

Kevin Curry


Prep 5min
Cook 15min
Total 20min

Category
Calories 319

  • 1/2 tablespoon coconut oil (or olive oil)
  • 1 1/2 lb raw jumbo shrimp, peeled and deveined
  • 1 lb butternut squash, cut into 1-inch pieces
    • SUBSTITUTE: sweet potato, yam, parsnip
  • 1 can (13.5oz) full fat coconut milk
    • 10oz water (using the from can)
  • 4 tablespoons green curry paste
  • 1 large bundle (about 4 cups) raw spinach
  • Garnish
    • fresh cilantro
    • red peppers or jalapenos

  1. Set a nonstick skillet on medium high heat.  Once it’s hot, add the oil and the jumbo shrimp.  Cook for about 4 to 6 minutes until the shrimp has turned plump and white/pink.  Remove the shrimp from the skillet and set aside.

  2. Reduce heat, then add about 2 to 3 oz of water to a skillet along with the butternut squash.  Bring water to a light simmer to create some steam, then cover and cook for about 4 to 6 minutes to soften the squash.  Then, remove the lid and increase the heat back to medium.

  3. Pour in the coconut milk, then fill the can with about 10oz of water and pour that into the skillet as well.  Add the green curry paste and gently fold everything together, being careful not to mash up the butternut squash.  Once the paste has been absorbed in the milk, add in the bundle of spinach.  Continue folding everything together to wilt the spinach.

  4. Once the spinach has wilted into the dish, add the shrimp back to the skillet and fold everything together.  Remove the skillet from the heat and garnish.

  5. Enjoy with brown rice, jasmine rice or cauliflower rice to keep it lower carb.


Nutrition per serving

Calories319cal
Protein26g
Fats16g
Carbs19g
Fiber4g
Sugar6g
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Details

Prep 5min
Cook 15min
Total 20min

Nutrition per serving

Calories319cal
Protein26g
Fats16g
Carbs19g
Fiber4g
Sugar6g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!