Meal Kit
Indian Coconut Curry Shrimp
with butternut squash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Fish (Anchovy), Shellfish (Shrimp)
Chef
Jimmy Cababa
There's something about the light tang of green curry, mixed with the sweetness of coconut, coating this toothsome little sea bites. And when that all comes together on a bed of light basmati rice? Every bite brings a bit of excitement, a bit of flash, but even more satisfaction. Svaadisht! (That's Hindi for “delicious.”)
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Cubed Butternut Squash
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4 oz. Green Curry Sauce
- ½ cup Basmati Rice
- 1 Lime
- 2 oz. Peas
- 2 Green Onions
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2 Tbsp. Toasted Coconut
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2qWKmdqR
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Calories370
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Carbohydrates41g
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Net Carbs34g
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Fat14g
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Protein20g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook The Rice
Bring a small pot with rice and 1 cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime lengthwise. Cut one half into wedges and juice the other half.Pat shrimp dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Cook The Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer shrimp to a plate.Reserve pan; no need to wipe clean. -
4 Cook The Butternut Mixture
Return pan used to cook shrimp to medium heat and add 1 tsp. olive oil. Add butternut squash to hot pan. Cover, and stir occasionally until tender and lightly browned, 8-12 minutes.
Stir in peas, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper. Cook, 1 minute.Add 2 tsp. lime juice, green curry sauce, shrimp, and 1/4 cup water and stir until heated through, 1-2 minutes. -
5 Finish The Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions, toasted coconut, and red pepper flakes (to taste). Squeeze lime wedges over to taste. Bon appétit!
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