Squash and Coconut Milk Shrimps
Squash and Coconut Milk Shrimps

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, squash and coconut milk shrimps. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Put a pan on medium heat and add neutral cooking oil. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.

Squash and Coconut Milk Shrimps is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Squash and Coconut Milk Shrimps is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook squash and coconut milk shrimps using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Squash and Coconut Milk Shrimps:
  1. Make ready 1/2 kilo shrimps (whole)
  2. Take 1 cups coconut milk
  3. Get 1/2 cup chopped squash
  4. Get 4 cloves diced garlic
  5. Get 1 thumb of julienned ginger
  6. Prepare to taste Salt and Pepper
  7. Take Neutral cooking oil
  8. Prepare Garlic Salt (optional)
  9. Take Turmeric powder (optional)

When tossed with shrimp and bell peppers, it makes for an I owe you this coconut curry shrimp recipe. And I'm delivering it in two different versions, one that was the original from a cereal cooking challenge I was. Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut Reduce the heat to low and bring to a simmer.

Instructions to make Squash and Coconut Milk Shrimps:
  1. Put a pan on medium heat and add neutral cooking oil. When the oil is hot but not too hot, add the garlic and the ginger and stir for a minute or so. Add the shrimps and lightly saute.
  2. Once the shrimps start to turn pink in colour, add the coconut milk and squash and bring the pan to low heat. Cover the pan and allow it to reach a slow simmer.
  3. Once simmering, test the squash’s doneness. When the squash is soft enough to mash, take a fork and mash the pieces in the pan as the dish continues to simmer. After mashing, give it a good mix. Add salt and pepper to taste (you can use garlic salt instead of regular salt for this).
  4. If you want a bit more colour, add a pinch of turmeric, and serve! Enjoy! ☺️

I LOVE tomatoes so next time I may addin another. Easy curry with coconut milk, shrimp, butternut squash and a blend of simple Thai spices, this curry is quick, decadent and with a bit of a fiery kick. My kids love shrimp but not the squash. When plating, I simply leave it out of their plates. I'm standing strong for not not cooking separately for the.

So that is going to wrap this up for this exceptional food squash and coconut milk shrimps recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!