The Chayote Squash Monthly Ingredient Challenge has me exploring. I must admit I am glad we have discovered this ingredient. This curry recipe can actually help you make any curry recipe actually. You can try different meats or tofu and try different veggies. Just follow the basic steps and you will do great. I made my own curry mix having learned on our Spice It Up Podcast with Tom Erd from the spice house. My kitchen smelled sooooooo good.
Curried Chayote and Shrimp
- 2 tablespoons butter
- 1 pound large raw shrimp, shelled and deveined
- 1 yellow onion, chopped
- 2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoons curry powder
- 2 cloves garlic, minced or pureed
- 2 tsp ginger powder – or 2 tbsp fresh ginger if you have it
- 1 red pepper, cut into julienne
- 2 chayote squash (christophine), diced
- 1- 13 ounce can coconut milk
- 1 bunch scallions, cut into 1 inch lengths
- 1/2 bunch fresh cilantro, leaves only for the most part … don’t drive yourself crazy
- Juice of 1/2 lime, freshly squeezed
- Heat large skillet over medium heat, then add 1 tablespoon butter.
- When foam subsides, add shrimp and cook until they just turn pink.
- Remove from pan and reserve.
- Add remaining 1 tablespoon butter to pan.
- When it melts, add onions and stir; cook 5 minutes until softened.
- Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent.
- Add red pepper and chayote and cook 5 minutes.
- Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together.
- Add shrimp back to skillet along with scallions, cilantro leaves and lime juice.
- Season to taste and serve over rice.