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)

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.