Burmese Shrimp and Squash Curry
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A delicious traditional curry served frequently in Burmese homes.
Prep Time
0 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 pound shrimp
2 squash, summer (small, cut into 1-inch chunks)
1⁄4 cup vegetable oil
1⁄2 onion
5 tablespoons fish sauce
3 cloves garlic (minced)
1 teaspoon cayenne pepper
1 teaspoon turmeric, ground
1 teaspoon salt
1 cup water
2 tablespoons cilantro (chopped)
Instructions
Peel, devein, and take the tails off the shrimp.
Cut squash into 1 inch chunks.
Heat oil in a large frying pan over medium-low heat. Add the onion, fish sauce, garlic, cayenne powder, turmeric, and cumin and sauté until the onion softens, about three minutes. Add the salt and water. Cover pan and let simmer until water is reduced to about a half cup.
Add squash and cook until tender, about 5 minutes.
Add shrimp to frying pan and cook for 5 more minutes. Garnish with fresh cilantro.
Serve over Jasmine rice.