Shrimp and squash curry



large acorn squash
3 tsp
canola oil, divided
garlic cloves, minced
400-mL can
light coconut milk
1 1/2 tsp
340-g pkg
peeled raw shrimp
2 tbsp
1 tsp
rice, to serve


  • 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.


How to shop for, prepare and cook squash

Recipe Collections
Latest Recipes