Ingredients
1 small onion, finely chopped
2 garlic cloves, crushed
2 tsp fresh ginger, grated
3/4 tbsp coconut oil
14 oz coconut milk, light
1/4 cup tomato paste
2 tsp fish sauce
2 tsp red curry paste
2 tsp honey
1/4 tsp salt
1/4 tsp ground black pepper
1 lb butternut squash, cut into 1" cubes
1 large red bell pepper, diced
1.5 lbs shrimp, raw & thawed
2 lime wedges or more to taste
3 tbsp green onions, chopped
3 tbsp cilantro, chopped
Directions
Preheat large deep skillet on low heat and add coconut oil, spreading with spatula. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.
Add coconut milk, tomato paste, fish sauce, red curry paste, honey, cornstarch, kaffir lime leaves, salt, pepper and whisk until combined. Increase heat to medium - high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes or until sauce thickens a bit. Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente. Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery. Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.
