Thai Butternut Curry w/ Shrimp

This Thai dish has a rich flavor profile served over jasmine rice and pairs fantastic with shrimp.

5 servings

Macros: 636 Calories 82C 16F 41P 6Fib

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Ingredients:

  • 28g coconut oil
  • 30g red curry paste
  • 1g yellow curry powder
  • 32g fish sauce
  • 20g raw spinach
  • 1 large lime (juice)
  • 700g cubed butternut squash
  • 100g minced shallot
  • 180g bone broth
  • 1 can lite coconut milk 
  • 6g sugar
  • 30g minced ginger
  • 70g crushed cashews (or nut of choice)
  • cilantro to garnish 
  • 180g dry jasmine rice
  • 112 medium shrimp

Instructions:

  1. In a medium sauce pan heat 1/2 coconut oil and saute shallots. Once cooked through, add bone broth, yellow and red curry, ginger, coconut milk, fish sauce, lime juice and butternut squash. 
  2. Bring the mixture to a simmer, cover and cook until the squash is easily pierced with a knife. (About 20 minutes).
  3. Cook rice as instructed.   
  4. In a separate sauce pan, use remaining coconut oil to cook shrimp. 
  5. When curry butternut mixture is complete, allow spinach to wilt and mix into sauce. 
  6. Layer rice, butternut sauce, shrimp then garnish with of crushed cashews and fresh cilantro.

 

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