Squash and Coconut Milk Shrimps
Squash and Coconut Milk Shrimps

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, squash and coconut milk shrimps. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk. Stir in squash and bell peppers. Add coconut milk, squash, tomatoes, and garlic in a medium sauce pan.

Squash and Coconut Milk Shrimps is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Squash and Coconut Milk Shrimps is something that I have loved my whole life.

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

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

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. Once the shrimps start to turn pink in colour, add the coconut milk and squash and bring the pan to low heat.. 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.

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! ☺️

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. Serve over rice or noodles if you like. Stir in squash, broth and coconut milk and bring to a boil. Remove the shrimp from the skillet and set aside.

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