Coconut Shrimp Curry with Butternut Squash

A white bowl filled with butternut squash coconut shrimp curry showing pieces of rice, squash, red bell pepper, and shrimp.

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Coconut Shrimp Curry with Butternut Squash

This light and creamy Coconut Shrimp Curry is simmered with tender butternut squash and red peppers in a coconut-lime broth for a flavorful stovetop dinner that's both quick and satisfying.

Course Main Dish

Cuisine Thai, Thai-Inspired

Keyword Coconut Shrimp Curry, Shrimp and Butternut Squash in Coconut Milk

Additional Time 10

Total Time 20

Servings

Calories 320kcal

Author Shelby Law Ruttan

Equipment

Ingredients

¾ cup fat-free low-sodium chicken broth
1½ teaspoons brown sugar
1 teaspoon salt
2 teaspoons tomato paste
¼ teaspoon crushed red pepper flakes
¼ teaspoon fresh ground black pepper
14 ounces light coconut milk
2 cups butternut squash ¾-inch cubes
1 cup red bell peppers julienned
1 pound large shrimp peeled, deveined and halved lengthwise
2 cups hot cooked basmati rice
¼ cup fresh lime juice
3 tablespoons minced fresh cilantro

Instructions

Over medium heat, in a large pot, using a hand whisk, combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper.
Stir in squash and bell peppers. Reduce heat and simmer for about 10 minutes or until squash is tender. Stir in shrimp.
Increase heat to medium and bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally. Stir in rice, lime juice, and cilantro. Lower heat and simmer 2-3 minutes.

Notes

Nutrition