Red Curry Shrimp and Kabocha Squash Recipe | Co+op

Ingredients

• 1 cup short grain or sticky rice
• 1 pound large shrimp, peeled and deveined
• 1 can coconut milk
• 1 tablespoon red curry paste
• 2 cups chicken stock
• 2 tablespoons fish sauce, to taste
• 1/4 cup palm sugar or brown sugar
• 1 large lime, zest pared off in a wide strip or 6 kaffir lime leaves
• 4 cups kabocha or winter squash, peeled and cubed (about half of a 2.5 lb squash)
• 1/2 cup cilantro leaves, torn