Coconut-Curry Shrimp and Autumn Squash

Plump shrimp gently poached in a fragrant red curry broth with roasted butternut squash, crisp snap peas, and steamed jasmine rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• High-Protein
• Halal
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• one-pot
• sweet
• spicy
• savory
• healthy
• comfort food
• fresh

Ingredients

• 2 pound raw shrimp (large, peeled and deveined)
• 1 can light coconut milk (13.5 oz can)
• 3 cup butternut squash (peeled and cut into 1/2-inch cubes)
• 8 ounce sugar snap peas (trimmed)
• 1 red bell pepper (medium, sliced into strips)
• 2 tablespoon Thai red curry paste
• 1 cup jasmine rice (uncooked)
• 1 cup low-sodium chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 0.25 cup fresh basil (roughly chopped)

Instructions

1. Combine the jasmine rice and 2 cups of water in a small pot with a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes.
2. In a large deep skillet or Dutch oven, heat 2 tablespoons of the thick cream from the top of the light coconut milk over medium heat. Stir in the Thai red curry paste and fry for 2 minutes until fragrant and oil separates.
3. Pour in the remaining light coconut milk and low-sodium chicken broth. Add the cubed butternut squash, bring to a gentle simmer, cover, and cook for 10 to 12 minutes until the squash is just tender when pierced.
4. Add the red bell pepper, sugar snap peas, raw shrimp, and fish sauce. Simmer uncovered for 4 to 5 minutes, stirring occasionally, until the shrimp turn pink, curl, and are cooked through to an opaque center.
5. Remove the curry from heat. Stir in the fresh lime juice and fresh basil. Serve hot ladled over portions of steamed jasmine rice.

Notes

Light coconut milk keeps this curry luxuriously silky while staying well within your target calorie budget.

Nutrition (per serving)

• Calories: 485
• Protein: 37.4 g
• Carbohydrates: 61.6 g
• Fat: 8.2 g
• Fiber: 6.3 g
• Sodium: 1653 mg
• Saturated Fat: 5 g
• Sugar: 7.3 g
• Cholesterol: 290 mg