Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - a creamy, aromatic Thai Shrimp Curry with Butternut Squash that promises to revolutionize your dinner routine. This isn't just another recipe; it's a culinary adventure that combines the sweet richness of butternut squash, the succulence of perfectly cooked shrimp, and the bold, complex flavors of red curry paste. Whether you're a seasoned home cook or a curious food lover looking to expand your palate, this recipe will become your new go-to comfort meal that's both impressive and surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 medium butternut squash, cubed
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 2 cups spinach
- Salt to taste
Instructions
- Prepare ingredients by peeling and deveining shrimp, and cutting butternut squash into 1-inch cubes. Pat shrimp dry with paper towels to ensure proper searing.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan's surface.
- Add red curry paste to the hot pan and stir-fry for 30-45 seconds until fragrant, releasing its aromatic oils.
- Pour in coconut milk and whisk to combine with curry paste, creating a smooth, creamy sauce. Bring mixture to a gentle simmer.
- Add cubed butternut squash to the sauce and cook for 8-10 minutes, or until squash becomes tender but not mushy.
- Stir in fish sauce to enhance the depth of flavor, creating a balanced sweet and savory profile.
- Add shrimp to the skillet, cooking for 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook.
- Gently fold in fresh spinach, allowing it to wilt into the curry for the final minute of cooking.
- Taste and adjust seasoning with salt if needed. The fish sauce often provides sufficient saltiness.
- Remove from heat and let sit for 2-3 minutes to allow flavors to meld together.
- Serve hot over steamed jasmine rice, garnishing with fresh cilantro or Thai basil if desired.
Tips
- Prep is Key: Always have all ingredients measured and ready before you start cooking. This "mise en place" approach ensures a smooth cooking process.
- Shrimp Searing Secrets: Pat your shrimp completely dry before cooking to achieve a beautiful golden sear. Moisture prevents proper caramelization.
- Curry Paste Technique: Toast the red curry paste in hot oil for 30-45 seconds to awaken its aromatics and deepen its flavor profile.
- Squash Cooking Tip: Cut butternut squash into uniform 1-inch cubes to ensure even cooking and a consistent texture.
- Don't Overcook the Shrimp: Shrimp cook quickly - they're done when they turn pink and curl slightly. Overcooked shrimp become rubbery and tough.
- Flavor Balancing: The fish sauce is crucial for creating that authentic Thai flavor balance. Add it gradually and taste as you go.
- Optional Enhancements: For extra depth, consider adding a tablespoon of grated ginger or a squeeze of fresh lime juice at the end.
- Serving Suggestion: Always serve over fragrant jasmine rice to soak up the delicious curry sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 180mg
