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Thai Shrimp Curry w/ Butternut Squash

Thai Shrimp Curry w/ Butternut Squash

Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Servings: 4


  • large deep skillet


  • 3/4 tbsp coconut oil
  • 1 small onion chopped
  • 2 tsp fresh ginger grated
  • 2 garlic cloves crushed
  • 14 oz can coconut milk
  • 1/4 cup tomato paste
  • 2 tsp fish sauce
  • 2 tsp red curry paste
  • 2 tsp honey
  • 2 tsp cornstarch
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 lb butternut squash cut into 1" cubes
  • 1 large red bell pepper diced
  • 1 1/2 lbs raw shrimp thawed
  • 2 lime wedges
  • 3 tbsp green onions chopped
  • 3 tbsp fresh cilantro chopped


  • Preheat oil over low heat in large deep skillet. Spread oil.
  • Add onion, garlic, and ginger – Cook for 5 minutes, stirring occasionally.
  • Add in the coconut milk, tomato paste, fish sauce, red curry paste, honey, cornstarch, sea salt, black pepper – Whisk until combined. Increase heat to medium/high (bring sauce to a boil).
  • Once boiling, reduce heat to low and cook for 5 minutes (until sauce thickens). Add in the butternut squash and red bell pepper, stir, cover, and cook on low for 20 minutes until squash is al dente.
  • Add shrimp, cover, and cook for another 5 minutes. DO NOT overcook (shrimp gets rubbery). Stir and adjust salt to taste. Serve alone, over brown rice, or quinoa!

Storage Instructions

  • Refrigerate up to 5 days (or freeze up to 3 months).

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