KABOCHA SHRIMP COCONUT CURRY

KABOCHA SHRIMP COCONUT CURRY image

Number Of Ingredients 9

3 tablespoons vegetable oil
3 garlic cloves, lightly smashed
1 small onion, diced
1 cup chicken broth or water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 small kabocha squash or any winter squash varietal, about 1 to 1 1/2 pounds
1/2 pound shrimp, shelled and deveined
2 1/2 cups coconut milk (12 to 14 ounce can)

Steps:

Peel and seed the squash. Slice into 1 to 1 1/2-inch chunks. Heat the vegetable oil in a wide skillet over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the chicken broth or water, salt, pepper, and squash pieces. Bring to a boil and lower the heat to maintain a gentle simmer. Cook for about 15 minutes, or until the squash is fork-tender but still firm. Add the shrimp and cook for about 2 minutes. Add the coconut milk and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 3 to 4 minutes while stirring. Taste and adjust the seasoning if necessary.