5-Ingredient Green Coconut Curry With Shrimp & Squash
Ingredients for 4 servings
- 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.