Butternut Shrimp Curry

Butternut Shrimp Curry_x
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


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


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.