Thai Red Curry with Shrimp and Pumpkin

Ingredients

• shrimp (peeled, deveined)1 lb
• kabocha or butternut squash1 lb, peeled and cut into 1-inch chunks
• red curry paste3 tbsp
• full-fat coconut milk1 (14 oz) can
• low-sodium chicken stock or water1 cup
• fish sauce2 tbsp
• palm sugar1 tbsp
• kaffir lime leaves4, torn
• Thai basil1 cup leaves
• lime1, juiced
• neutral oil1 tbsp

Steps

1. 1

   Heat oil and fry curry paste.

   Heat oil in a Dutch oven over medium. Add red curry paste and fry until aromatic and slightly darkened, 2 minutes.

2. 2

   Pour coconut milk and stock.

   Pour in the coconut milk and stock; bring to a simmer.

3. 3

   Add squash and lime leaves.

   Add the squash and lime leaves. Simmer until the squash is fork-tender, 12 minutes.

4. 4

   Stir in fish sauce and sugar.

   Stir in fish sauce and palm sugar. Add the shrimp and simmer just until pink, 3 minutes.

5. 5

   Fold in basil and lime juice.

   Off heat, fold in basil and lime juice. Taste and adjust fish sauce, sugar, and lime.

6. 6

   Serve over jasmine rice.