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Thai Green Curry With Shrimp And Butternut Squash

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Sep 10, 2009 6:33 am US/Pacific

Thai Green Curry With Shrimp And Butternut Squash

Reporting
Tina Macuha
  THAI GREEN CURRY WITH SHRIMP AND BUTTERNUT SQUASH
Courtesy Mai Pham, Lemongrass Restaurant
Serves 6

Simple and quick, this recipe can be made with just about any vegetables and protein. For other delicious variations, try pork and and green beans or chicken with bamboo shoots and zuchinni.

1 (8-oz) jar Lemon Grass Kitchen  Thai Green Curry Sauce
1 (12-oz) can coconut milk
2 cup cubed (1/2") butternut squash, blanched
1 pound raw medium shrimp, peeled and deveined
1 cup frozen peas
½ cup Thai basil leaves
2 Kaffir lime leaves, shredded, optional
1 to 2 Thai bird chilies or 1 jalapeno, optional

Combine Thai Green Curry Sauce and coconut milk in a saucepan and bring to a low boil over moderate heat. Add butternut squash and cook until tender. Add shrimp, peas, basil, Kaffir lime and chilies and cook until shrimp turns opaque, about 2 minutes. Serve immediately with steamed white or brown rice.

Lemon Grass Restaurant
601 Munroe Street
Sacramento
916.486.4891
www.lemongrassrestaurant.com

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