Shrimp And Butternut Curry: A Very Easy Recipe
Autumn is the peak season for all kinds of squash. If you're looking for ideas to cook these vegetables with a touch of exoticism, try our shrimp and butternut curry recipe. Served with basmati rice, this dish makes for a complete and easy-to-prepare meal.
Ingredients
Here are the ingredients needed to prepare a shrimp and butternut curry for 4 people:
750 g of butternut squash.
350 g of shelled gray shrimp.
30 cl of coconut milk.
1 onion.
1 clove of garlic.
1 tablespoon of ground turmeric.
1 to 2 teaspoons of curry powder.
1 teaspoon of ground ginger.
Salt.
A few sprigs of coriander.
2 tablespoons of olive oil.
Note: To prepare this curry, you can use frozen shrimp, as long as you choose raw shrimp, meaning gray, and thaw them in the refrigerator before using. You can also enhance this curry with other vegetables like carrot slices or diced potatoes.
Preparing shrimp
To prepare the shrimp and butternut curry, start by sautéing the shrimp in olive oil.
1- Peel the gray shrimp if necessary.
2- Heat a tablespoon of oil in a large pan.
3- Sauté the shrimp for a few minutes over high heat, turning them halfway through, until they become evenly pink.
4- Transfer the shrimp to a plate and set aside for the rest of the recipe.
Preparing the butternut
1- Peel the butternut squash and dice it.
2- Peel the garlic and onion and chop them together in a small food processor.
3- Place the pan used to cook the shrimp back on high heat. In this shrimp and butternut curry recipe, all the ingredients are cooked in the same pan.
4- Add a tablespoon of olive oil and sauté the chopped garlic and onion together with the spices and two pinches of salt. This step allows the spices to be toasted to enhance their flavor.
5- Add the diced butternut squash and brown for about 5 minutes, stirring.
Preparation of shrimp and butternut curry
1- Lower the heat then pour the coconut milk into the pan.
2- Simmer the butternut squash cubes in the coconut milk-based sauce until they are tender.
3- Cooking the butternut takes about 30 minutes. A few minutes before the end, put the pink shrimp back in the pan to reheat them.
4- Sprinkle the shrimp and butternut curry with chopped cilantro before serving.
Tasting tips
Serve the shrimp and butternut curry piping hot, with basmati rice.
If you wish to enhance the exotic and sweet-salty flavor of this dish, you can add small cubes of fresh mango at the last moment.
