A delightful and creamy shrimp and butternut squash curry, perfect for a quick and flavorful meal.
In a large saucepan, combine the brown sugar, salt, curry powder, crushed red pepper flakes, black pepper, and coconut milk. Whisk until smooth.
Whisking the ingredients thoroughly ensures a smooth and well-blended base.
Add the diced butternut squash and sliced red bell pepper to the saucepan.
Cut the vegetables into uniform sizes for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes or until the squash is tender.
Simmering gently allows the flavors to meld together.
Stir in the shrimp and cook for 2-3 minutes until they turn pink and are cooked through.
Avoid overcooking the shrimp to keep them tender and juicy.
Squeeze fresh lime juice over the curry and sprinkle with chopped cilantro before serving.
Adding lime juice at the end brightens the flavors of the dish.
Serve the curry hot with your choice of rice or bread.
Pairing the curry with jasmine rice enhances its aromatic qualities.
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