Total time: 50 minutes | Serves 4
- 1 (1-pound) piece kabocha squash
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 Thai pepper, minced
- 1 tablespoon minced ginger root
- 1 tomato, peeled, seeded and diced
- 1 tablespoon Filipino shrimp paste (ginisang bagoong)
- 1 tablespoon fish sauce (patis, nam pla or nuoc nam)
- 1 cup chicken stock
- 1 (13-ounce) can coconut milk
- 1/2 pound small shrimp, shelled and deveined
Step 1Peel and seed squash. Cut into 1-inch pieces. Set aside.
Step 2Heat oil in 2-quart skillet over medium-high heat. Add garlic. Saute until it begins to turn light golden, 5 to 6 minutes. Add onion, pepper and ginger. Reduce heat. Cook until onion becomes translucent, 8 to 10 minutes. Add tomato, shrimp paste, fish sauce and squash. Saute over medium heat 5 minutes, taking care not to scorch vegetables. Turn heat to low if vegetables begin to brown too much. Add chicken stock and coconut milk. Bring to boil and simmer until squash is tender, 10 minutes. Add shrimp and cook another 3 minutes.
386 calories; 606 mg sodium; 58 mg cholesterol; 30 grams fat; 21 grams carbohydrates; 15 grams protein; 3.35 grams fiber.
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