Looking for a no-fuss dinner option that's PACKED with flavor?
...then look no further!
This delicious curry comes together so quickly and easily that we had to name it our "Hassle-Free Shrimp & Kabocha Squash Curry."
In addition to its simple assembly, our curry recipe is absolutely BRIMMING with bone-building nutrients like calcium, magnesium, selenium, and inflammation-fighting antioxidants.
Because it's rich in protein, vitamins, minerals, and flavor, you can't go wrong with our Hassle-Free Shrimp & Kabocha Squash Curry!
Hassle-Free Shrimp & Kabocha Squash Curry | Gluten-Free, Dairy-Free | BoneCoach™ Recipes
SERVES: 4
TOTAL TIME: 30 minutes
Ingredients
2 tbsp (15 ml) avocado oil or fresh pressed extra virgin olive oil
1 yellow onion, diced
1-inch ginger, grated
2 cloves garlic, minced
1 tbsp (15 ml) lemongrass, finely minced
1 tsp (5 ml) sea salt
½ tsp (2 ml) turmeric powder
¼ tsp (1 ml) black pepper (omit for Paleo AIP)
2 kaffir lime leaves
1-400ml can (13.5 oz) coconut milk
1 tbsp (15 ml) fish sauce
4 cups (1 L) kabocha squash, small diced (butternut or acorn squash can be substituted)
1 lb (454 g) raw shrimp (shell on will provide more flavor)
2 tbsp (30 ml) fresh cilantro, chopped
Directions
1) Heat a large skillet over medium heat. Once hot, add in the oil, onion, garlic, ginger, and lemongrass. Cook for 5 minutes, stirring often.
2) Add in the salt, turmeric, black pepper and lime leaves. Cook for 30 seconds.
3) Stir in the coconut milk, fish sauce and squash. Cover the pot with a lid and bring mixture to a simmer on medium-low heat. Cook for 10 minutes, or until squash is fork-tender. Add in the shrimp and cover the pot with a lid. Cook for 1 minute, just until the shrimp turns pink. Remove from heat. Garnish with cilantro and serve with riced cauliflower or basmati rice.
Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.
