1 jar WATCHAREE'S Green Curry Sauce
1 cup raw shrimp, peeled and de-veined
8 oz. butternut squash, diced
2-3 fresh red chilies (optional)
Sweet basil leaves as garnish (optional)
Warm green curry sauce over medium heat, add shrimp and butternut squash and cook through. Add red chilies and sweet basil leaves. Turn off the heat and serve with Thai jasmine rice, brown rice, rice noodles or pasta noodles.
Note: Butternut squash will add sweetness to the curry. Add fish sauce and fresh red chilies if you would like a bit more salty and spicy flavor. Buy a package of diced butternut squash to save preparation time.
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