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Lunch recipe · from the recipe book

Coconut Curry Shrimp Stew with Butternut Squash

Sweet butternut and plump shrimp simmer in a golden, gingery coconut curry broth with tender bok choy, finished with lime and cilantro over fluffy rice.

Coconut Curry Shrimp Stew with Butternut Squash

Ingredients

  • 1¼ lb570 gShrimp
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1½ cups360 gLow-sodium chicken broth
  • 3 cups cubed420 gButternut squash, peeledcut into 3/4-inch cubes
  • 3½ cups shredded250 gBok choysliced, stems and leaves kept separate
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tbsp14 gCanola oil
  • 2 tsp12 gFish sauce
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 1½ cups360 gWater
  • ⅛ tsp1 gSalt

Steps

  1. Prepare first: dice the onion, mince the garlic, grate the ginger, cube the butternut, slice the bok choy keeping stems and leaves apart, and chop the cilantro. Pat the shrimp dry.
  2. Cook the rice: bring the water and the rinsed rice to a boil in a small saucepan with the salt, cover, reduce heat to low and cook 15 minutes, then rest off the heat 10 minutes.
  3. Meanwhile, heat the canola oil in a Dutch oven over medium heat. Add the onion and cook 5 minutes until soft.
  4. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  5. Add the butternut, chicken broth and coconut milk. Bring to a simmer, cover partly, and cook 15 minutes until the squash is nearly tender.
  6. Add the bok choy stems and simmer 3 minutes.
  7. Stir in the shrimp and the bok choy leaves and simmer 3 to 4 minutes, until the shrimp are pink and opaque (145°F, 63°C).
  8. Off the heat, stir in the fish sauce and lime juice.
  9. Spoon the rice into bowls, ladle the stew over, and scatter with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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