Paleo Shrimp & Butternut Squash Curry, A Thai Stir-fry © 2013 . All rights reserved.

Paleo Shrimp & Butternut Squash Curry, A Thai Stir-fry

This recipe Paleo Shrimp & Butternut Squash Curry is made with fresh, wild caught shrimp, tender butternut squash, coriander, cumin, fresh turmeric, carrots, basil and yellow madras curry! I don’t like to toot my own horn, but this one is really good. We like Thai food a lot and really like when it is just hot enough to make you say “Wooo,” but not hot enough to make you sweat. We like to taste a little food with the hot…but still like it hot. If you don’t, leave out or minimize the amount of chili peppers. You could use pumpkin in this recipe instead of butternut as well, if you feel so inclined. Oh, and before anyone busts my nuts, see this article by Mark Sisson about why peas aren’t the devil. To sum it up, peas have been selectively bred over many years so that they can be easily digested and palatable before they reach maturity…not GMO, just selective breeding. If you want to learn more, check out the article for sure!

What a week. What day is it? Where am I? How did I get here? What am I doing? I feel like that is the gist of every week lately! I feel like I am constantly playing catch up. …and I hate that. I’m ready for some change and it’s coming. Change is coming on October 8th! That is the day that our book launches and I am sooo excited! I know it will probably mean more work, but at least it’s the part of my life that I don’t mind working for…food! My regular 8-5 just sucks right now, so I’m putting all of my happiness eggs into one Paleo basket. If you are interested in the book, it does have new recipes in it and it is available for pre-order (at a discounted price) now at Barnes & Noble and Amazon! Check it out!

Recipe: Paleo Shrimp & Butternut Squash Curry

Ingredients

  • ½ tsp fresh Lemongrass paste
  • 1 Tbsp fresh Ginger
  • 4 Garlic cloves
  • 4 fresh Bird’s Eye Chili Peppers
  • ¼ cup Pineapple Juice
  • ¼ cup White Onion
  • 1 Tbsp Yellow Madras Curry
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Lime Juice
  • 1 tsp Fish Sauce
  • ¼ tsp ground Coriander
  • ¼ tsp ground Cumin
  • ½ tsp fresh Turmeric
  • 1/8 tsp White Pepper
  • ½ lb raw Extra Large Shrimp
  • ½ Tbsp Paleo Adobo Seasoning
  • 1 cup Carrots
  • 1 Butternut Squash
  • 1 (14oz) can Coconut Milk
  • 1/3 cup Thai Basil
  • ¾ cup Chicken Stock
  • 1 Tbsp Coconut Oil
  • Optional: 1 cup Peas

Instructions

  • First, combine all of the ingredients for the curry paste in a blender or food processor and blend until all ingredients are thoroughly incorporated. Set aside for later.
  • Dust the shrimp with the Adobo seasoning. Heat the coconut oil over medium-high heat, and once hot, add the shrimp. Cook 3-4 minutes on the first side, then flip and cook for another 3-4 minutes or until the shrimp is pink and no longer translucent. Then remove from them from the heat and set aside.
  • In the same pan, add the curry paste, and stir until fragrant. Then add the sliced carrots, diced butternut squash (I shoot for a 1” cube), coconut milk, chicken stock and basil. Bring the mixture to a boil, then turn the heat down to low (~3) and cook, partially covered for 15 minutes.
  • Once the squash is almost tender (will be soft on the outsides, but semi-firm in the middle), add the shrimp and peas. Cook for another 5 minutes and serve immediately.
  • This recipe can easily be made Vegan by omitting the fish sauce, omitting the shrimp, and swapping the chicken stock for veggie stock!

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Paleo Rating 5 stars:  ★★★★★ 1 review(s)

Try our other curries including Paleo Green Curry or Paleo Coconut Panang Curry!