Red Curry Shrimp and Kabocha Squash
This is a way to show off the meaty, dense texture of kabocha squash, and play up its sweetness with spice. If you can find makrut (kaffir) lime leaves, use six of those instead of the lime zest, for an authentic, unique citrusy flavor.
- 1 cup short grain or sticky rice
- 1 pound large shrimp, peeled and deveined
- 1 can coconut milk
- 1 tablespoon red curry paste
- 2 cups chicken stock
- 2 tablespoons fish sauce, to taste
- 1/4 cup palm sugar or brown sugar
- 1 large lime, zest pared off in a wide strip or 6 kaffir lime leaves
- 4 cups kabocha or winter squash, peeled and cubed (about half of a 2.5 lb squash)
- 1/2 cup cilantro leaves, torn
- Cook rice in water, with a dash of salt.
- Prep shrimp, reserve. In a wok or large sauté pan, heat the coconut milk. Add the curry paste, mashing it to remove any lumps, and bring to a boil. Add the chicken stock, fish sauce, palm sugar or brown sugar, and lime zest or kaffir lime leaves. Simmer for 10 minutes.
- Add the squash cubes and stir, continue simmering until the squash is tender when pierced with a paring knife, about 10 more minutes. Remove lime zest strips or kaffir lime leaves, if desired. Add the shrimp and stir, cook just until the shrimp are pink.
Serve over cooked rice with cilantro sprinkled on top.
Calories: 354, Fat: 13 g, Cholesterol: 95 mg, Sodium: 1014 mg, Carbohydrate: 44 g, Dietary Fiber: 2 g, Protein: 15 g