Squash and Coconut Milk Shrimps
Squash and Coconut Milk Shrimps

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, squash and coconut milk shrimps. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Squash and Coconut Milk Shrimps is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have squash and coconut milk shrimps using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Squash and Coconut Milk Shrimps:
  1. Take 1/2 kilo shrimps (whole)
  2. Get 1 cups coconut milk
  3. Prepare 1/2 cup chopped squash
  4. Take 4 cloves diced garlic
  5. Prepare 1 thumb of julienned ginger
  6. Make ready to taste Salt and Pepper
  7. Make ready Neutral cooking oil
  8. Make ready Garlic Salt (optional)
  9. Get 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’s going to wrap this up for this special food squash and coconut milk shrimps recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!