INGREDIENTS
- 1 large acorn squash
- 3 tsp canola oil
- 3 garlic cloves minced
- 2 tbsp Thai red curry paste
- 400-ml can light coconut milk
- 340g pkg. peeled, raw shrimp
- 2 tbsp lime juice
- 1 tsp lime zest
- rice to serve
METHOD
- Preheat oven to 400 F.
- Microwave squash on high for 4 minutes. Cut into 1/2-inch slices, crosswise. Remove seeds, then cut into 2-inch pieces. Toss with 2 teaspoons canola oil on a baking sheet. Bake at 400 F until tender, 15 to 20 minutes.
- Heat a large non-stick frying pan over medium-high. Add 1 teaspoon canola oil, then garlic and curry paste. Cook, 1 minute. Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp. Cook until shrimp turns pink, about 5 minutes. Stir in roasted squash, lime juice and lime zest.
- Serve over rice.
