Squash and Coconut Milk Shrimps
Squash and Coconut Milk Shrimps

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, squash and coconut milk shrimps. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Squash and Coconut Milk Shrimps is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Squash and Coconut Milk Shrimps is something which I have loved my entire life.

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.

To begin with this recipe, we must prepare a few components. You can have 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. Prepare 1 cups coconut milk
  3. Prepare 1/2 cup chopped squash
  4. Get 4 cloves diced garlic
  5. Take 1 thumb of julienned ginger
  6. Make ready to taste Salt and Pepper
  7. Make ready Neutral cooking oil
  8. Make ready Garlic Salt (optional)
  9. Make ready Turmeric powder (optional)

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

Steps 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! ☺️

Saute garlic and onions until the garlic is brown. Add the ginger, fish sauce, pepper, pork and shrimp. Saute and the meat is light brown. Add a little bit of water. 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).

So that’s going to wrap it up with this special food squash and coconut milk shrimps recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!