Main Dishesclosetcooking
Red Curry with Shrimp and Kabocha (Pumpkin)
After trying and enjoying coconut milk last week I was looking for more dishes that used it. I came across this recipe that also included kabocha squash (also called Japanese pumpkin). Since I was already
👥 2 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat a pan and add the thicker coconut milk from the top of the can and the red curry paste and saute for about three minutes stirring constantly.
2
Add the remaining coconut milk, fish sauce, sugar, and broth and mix.
fish sauce1 tablespoonsugar1 tablespoon
3
Add the lemongrass and kabocha and reduce the heat and simmer until the squash is tender, about ⏱️ 20-30 minutes.
kabocha (peeled, seeded and cut into bite sized pieces)2 cups
4
Add the shrimp and peas and cook until the shrimp is cooked, about ⏱️ 2-3 minutes.
5
Add the tomatoes and cook for another minute.
6
Serve over rice.
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