Squash and Coconut Milk Shrimps
Squash and Coconut Milk Shrimps

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, squash and coconut milk shrimps. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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 well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Squash and Coconut Milk Shrimps is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Make ready 1/2 kilo shrimps (whole)
  2. Take 1 cups coconut milk
  3. Get 1/2 cup chopped squash
  4. Take 4 cloves diced garlic
  5. Take 1 thumb of julienned ginger
  6. Take to taste Salt and Pepper
  7. Make ready 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’s going to wrap it up for this exceptional food squash and coconut milk shrimps recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!