Guide to Prepare Squash and Coconut Milk Shrimps

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, squash and coconut milk shrimps. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Squash and Coconut Milk Shrimps is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Squash and Coconut Milk Shrimps is something which I have loved my whole life.

This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty.

Simple Way to Prepare Squash and Coconut Milk Shrimps

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.

Ingredients

The ingredients needed to make Squash and Coconut Milk Shrimps:

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

Then add malunggay leaves, simmer for a minute. Sautéed Squash and Shrimp with Coconut Milk and Chiles Similar to an unripe mango or green papaya, julienned squash has a slightly "green" flavor that pairs well with the classic Thai flavors in. Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp (these can be omitted for a vegan version of the soup). For a shortcut, look for peeled and cubed butternut squash in the produce department.

Instructions

Steps 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! ☺️

Serve over rice or noodles if you like. Squash with Coconut Milk is a stewed squash in coconut milk and other condiments. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar. Remove the shrimp from the skillet and set aside. This Thai shrimp curry is one of those weeknight dinners quickly thrown together in a skillet and you have a healthy restaurant quality meal.

As simple as that Easiest Way to Make Squash and Coconut Milk Shrimps

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

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