recipe: thai yellow curry

I'm trying to cook more; you know, it's high time that I learn how to do more than just boil some water for pasta. But I'm fairly impatient, so I want meals that are easy to throw together after work. Thai yellow curry? So easy.
Thai yellow curry

1 butternut squash, diced in 1" pieces
2 cloves garlic, diced
2 T coconut oil, melted
1 lb frozen shrimp, defrosted
1 can coconut milk
2 T yellow curry paste
salt & pepper to taste
fresh cilantro for garnish

Preheat your oven to 425 degrees. Combine your diced butternut squash, garlic, coconut oil and salt and pepper (to taste) in a large bowl. Spread onto a baking sheet in a single layer, and bake for about 40 to 45 minutes, until the pieces are tender. Mix your squash every 10 to 15 minutes so it browns evenly.

In the mean time, cook your shrimp for about 3 to 5 minutes over medium high heat or until they curl in on themselves. In a large skillet, combine your coconut milk and curry paste over medium low heat, and allow to simmer for about 5 minutes, adding in salt and pepper to taste. Add in your shrimp and butternut squash and heat through (a few more minutes). Serve with fresh cilantro.
I fully intend on making a big batch of this soon to have through the week. Uh-mazing.

6 comments:

  1. i love everything curry. i actually posted a red curry dish last week. but i love all curries, red green or yellow hey i like a traffic light of curries

    ReplyDelete
  2. Yumm, this looks awesome! Cam is a big curry fan, so I will have to give this a try!

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  3. I love curry. This looks delish!

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  4. Its good to be here, very nice post, the content is amazing, keep posting friend it will be very helpful for everyone, Thanks for sharing. I really liked it.
    Thanks And Regards
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    ReplyDelete

Oh, herro there.

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