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Tuesday, February 5, 2013

Butternut Shrimp Curry

This is more or less from Nigella Lawson in Nigella Bites. It was amazing the first night. Leftovers were awful (the squash got super mushy). Though upon fishing out the remaining shrimp and stick blending it, it was GREAT as a pureed soup.

Butternut Shrimp Curry
1 can coconut milk
1T green curry paste (it's what we had)
1.5 c fish stock
3T fish sauce
3 lb butternut squash (approximate, we had a big one)
1.5 lbs wild US shrimp
1 bunch beet greens
few sprigs cilantro

typical curry method, skim off the coconut fat from the can and put that in the pan. fry the paste in that for 5 min or so. then add the coconut liquid and the fish stock. boil down a bit.
add fish sauce, squash, cook ~15 min
add chopped beat greens, cook ~5 min
add shrimp, cook 3 min
serve on red thai rice with cilantro



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