Freshwater Shrimp Curry, Butternut Squash, Mango, and Black Sesame
Freshwater Shrimp Curry, Butternut Squash, Mango, and Black Sesame
Skill level
Intermediate
Cooking time
50 minutes
Servings/Yield
4 servings
Ingredients

400 g butternut squash

150 g wild rice

1 finely chopped onion

20 g fresh ginger (chopped)

2 garlic cloves (sliced)

½ red chili pepper (seeded and minced)

1 ripe mango (cut into chunks)

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

250 g fresh spinach

300 ml coconut milk

400 g freshwater shrimp

Juice of 1 lime

3 tbsp fresh cilantro (chopped)

Black sesame seeds

Directions
  1. Preheat and roast the squash:
    • Preheat the oven to 180°C (350°F).
    • Place the cubed butternut squash on a non-stick baking tray.
    • Roast for 15 to 20 minutes, until almost tender.
    • Remove from the oven and set aside.
  2. Cook the rice:
    • Prepare the wild rice according to the package instructions.
    • Drain and keep warm.
  3. Prepare the curry base:
    • Heat a drizzle of oil in a wok or large non-stick skillet over medium heat.
    • Sauté the onion for 2 minutes until soft but not browned.
    • Add the ginger, garlic, chili pepper, and spices (turmeric, cumin, coriander).
    • Cook for another 3 minutes, stirring frequently.
  4. Add the vegetables and coconut milk:
    • Add the mango and roasted butternut squash.
    • Stir in the fresh spinach and pour in the coconut milk.
    • Gently stir to combine.
    • Bring to a gentle boil, then reduce the heat and let simmer until the spinach starts to wilt.
  5. Cook the shrimp:
    • Add the shrimp to the pan and stir.
    • Cook for about 3 minutes until the shrimp turn pink and firm.
    • Add the lime juice and chopped cilantro.
    • Mix well and adjust seasoning with more lime juice or salt if needed.
  6. Plating:
    • Serve the hot curry over a bed of wild rice.
    • Sprinkle with black sesame seeds for a crunchy and decorative touch.