Butternut shrimp curry recipe: South India flavors

Butternut Shrimp Curry

Our Butternut Curry has notes of coconut, curry leaves and mustard seeds that take you to tropical South India, the inspiration for this curry. The sauce has a natural sweetness that complements shrimp, so to add depth we add Sautéed Spinach and bright peppadew peppers.

Serves 2-3

Ingredients

2 tbsp neutral oil

2 diagonally sliced fresh scallions, whites and greens separated

1 lb. large wild shrimp, peeled and deveined

Salt to season the shrimp

1 jar Butternut Curry Indian Simmer Sauce

¼ cup peppadew peppers

5 oz. fresh or frozen spinach

1 package Aromatic White Organic Basmati Rice or 2 cups cooked rice of your choice

Preparation

Step 1
Heat the oil in a medium skillet over medium high heat. Add the scallion whites and sauté for 2 minutes. Add the shrimp and sauté until they just start to turn pink. Sprinkle with a pinch of salt to season.

Step 2
Add the Butternut Curry sauce, peppadew peppers and spinach and stir well. Partially cover and simmer over low heat until the shrimp is cooked through, about 5 to 7 minutes.

Step 3
Garnish with scallion greens and serve with basmati rice, heated according to the instructions on the package.