Mild, delicious and creamy, my Easy Yellow Curry Shrimp with Butternut Squash and Spinach, gives you all the Thai curry you crave in a hurry!! Straight from your home kitchen in less than 15 minutes!
Thai Curry is one of my favorite meals, but I admit that even with my culinary skills I prefer to enjoy it from a restaurant instead of making it from scratch.. until now.
I never seemed to get the flavors perfectly balanced. It was either way to flat or way to spicy.
Thanks to Blue Elephant Yellow Curry Sauce, you too can now enjoy curry in a hurry, that’s guaranteed to be delicious every time too!
And it’s milder and creamier than a traditional curry, making it perfect for even those who may think they don’t like curry since it’s often too spicy.
For the past 40 years Blue Elephant Yellow Curry Sauce is handmade in Thailand with all natural ingredients, no preservatives, no coloring and no msg. Sold in over 40 countries, but here in the US you can find it at The Fresh Market, Cost Plus World Market, Gelsons, Harmons, Giant Eagle Market District, Stop & Shop, select Walmart locations and Albertsons!
It’s also available online from Kroger and Amazon.
And by EASY I mean that you just simmer shrimp and butternut squash cubes in the yellow curry sauce packet (with a little water) for about 10-15 minutes, or until the squash and shrimp are cooked through. Then add in spinach last until softens.
Garnish with fresh lime wedges, cilantro and sliced red jalapeños, for spicy-heat, if desired.
Serve with cooked jasmine rice or cauliflower rice.
Yours in Health,
Want more delicious recipes?? Try these next!
- Thai Red Curry Shrimp {Paleo, Gluten-Free & Low-Carb}
- Easy Indian Butter Chicken Recipe
- Vegetarian Tikka Masala Recipe made with Cauliflower Gnocchi
Easy Yellow Curry Shrimp with Butternut Squash and Spinach
Equipment
- 10 inch skillet
Ingredients
- 1 package Blue Elephant Yellow Curry Sauce
- 1/2 cpu Water, filtered
- 16 ounces Raw Wild Caught Shrimp Peeled, deveined
- 2 cups butternut squash peeled, diced
- 10 ounces baby spinach
- cooked jasmine rice optional
- red jalapeno pepper, sliced optional, to add spicy heat
- cilantro optional, garnish
- lime wedges optional, garnish
Instructions
- In a skillet or saucepan add 1 puoch of curry sauce and 1/2 cup of water. Bring to a boil over medium/high heat.
- Add butternut squash, simmer 5-7 minutes
- Add shrimp, simmer until squash & shrimp are both fully cooked, roughly 5 mintues.
- Just before seving, toss spinach in to the curry and cook just long enough to wilt it.
- Serve with rice and garnish, as disired. Enjoy!
Nutrition
This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #blueelephantrestaurant #mycurrycuisine