THAI BUTTERNUT SQUASH WITH SHRIMP ENJOY DAN:

       THAI BUTTERNUT SQUASH SOUP WITH SHRIMP by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 teaspoon grape-seed oil

1 onion, chopped

2 garlic cloves, minced

1 thumb-size fresh ginger, peeled and grated

3 teaspoons red curry paste

2 teaspoons brown sugar,

2-1/2-pounds butternut squash, peeled, seeded, and cut into 1-inch pieces

2 cups vegetables broth

1 (19 Oz) can MAE PLOY coconut milk

1-1/2-teaspoons fish sauce

2 teaspoons tamarind concentrate

1 pound shrimp, peeled and deveined

Handful cilantro, chopped

1/4-cup shredded coconut, toasted

Lemon wedges

1/4-dry roasted peanuts.

 

DIRECTIONS:

1.    In a soup-pot over medium-heat add oil; swirl to coat.

2.   When simmering add red curry paste and stir for 30 seconds.

3.   Add onions and ginger and stir-fry for 5 minutes.

4.   Stir in sugar, fish sauce, tamarind, and cook 1 minute longer.

5.   Stir in squash, broth, and coconut milk and bring to a boil.

6.   Reduce heat and simmer for 20-25 minutes.

7.   Stir in shrimp and cook for about 2 minutes.

8.   Stir in cilantro, sprinkle with shredded coconut and serve with lemon wedges.

9.   Top with peanuts.

 

ENJOY DAN:                           BON-APPETITE!!