Squash Curry

Ingredients:

  • 1 medium sized butternut squash, peeled and cubed

  • 1 pound large shrimp, peeled and deveined (save the shells for stock)

  • 16 ounces shrimp or chicken stock

  • 1 (14 ounce) can coconut milk 

  • 2 Tbsp. Night Market Spice Blend 

  • 1 (8 ounce) can bamboo shoots, julienne cut

  • 5 ounces baby spinach

  • Green onions, thinly sliced

  • Cilantro leaves, roughly chopped

  • Salted peanuts, crushed

  • Fresh lime wedges

  • Fresh Thai bird’s eye chili (optional)

  • Fish sauce such as Red Boat or Nam Pla (optional)

*Click on the spice(s) for more suggested uses

Directions:

  • In a large dutch oven over high heat, add the stock, coconut milk and squash. Season with salt and freshly ground pepper.

  • Bring to a boil, stir in 2 Tbsp. Night Market and reduce heat to simmer.  

  • Add the bamboo shoots and cook gently for 20 minutes, stirring occasionally.

  • After 20 minutes, the squash will become tender and start to break down, thickening the curry.

    Tasty Tip: We like to sharpen our flavors by tasting and adjusting our seasoning along the way. If you like dishes hot and spicy, now is the time to drop a fresh sliced chili or two into the pot and stir in a splash of fish sauce to round out the flavors.

  • Stir in the spinach and shrimp and continue to cook over low heat until the spinach is wilted and the shrimp is just cooked through and tender.

  • Finish the dish by stirring in a handful of cilantro. Taste and adjust the final seasoning with salt and pepper.

  • Top the curry with crushed peanuts, sliced green onions and a bit more cilantro. Serve with rice.