Savory Fusion: Shrimp and Chayote Squash in Exotic Orange Curry Sauce
Indulge in the bold flavors of Southeast Asia with this vibrant dish, featuring succulent shrimp, crispy chayote squash, and a rich, citrusy curry sauce.
Unleashing the Aromas
To begin, create the foundation of your sauce by melting 2 tablespoons of butter in a sauce pot. Add 2 chopped shallots, 4 lightly crushed wild lime leaves, 2 tablespoons of chopped ginger, and 1 tablespoon of curry powder. As the mixture cooks, the aromas will meld together, filling your kitchen with an enticing fragrance. Stir occasionally for 2 to 3 minutes, until the mixture is fragrant.
Intensifying the Flavor
Next, stir in 2 tablespoons of Thai red curry paste, 3 tablespoons of frozen orange juice concentrate, 1 tablespoon of grated orange zest, and 3/4 cup of unsweetened coconut cream. Simmer the sauce for about 5 minutes, or until it reaches your desired consistency. Strain and keep warm, allowing the flavors to meld together seamlessly.
Prepping the Shrimp and Squash
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add 2 chayote squash, peeled, seeded, and cut into matchsticks, and cook for 3 minutes, or until crisp-tender. Then, add 1 1/2 pounds of large shrimp, peeled, deveined, and with tail shell left on, and cook for an additional 3 minutes, or until they’re opaque.
The Final Fusion
Combine the cooked shrimp and squash mixture with the warm curry sauce. Season to taste with salt, and briefly reheat the mixture. Serve over steamed Jasmine rice, garnished with wild lime leaves and a sprinkle of freshness.
This delectable dish serves 4 to 6 people, making it perfect for a dinner party or special occasion. Savor the harmonious balance of flavors and textures, and let the exotic essence of Southeast Asia transport your taste buds to a world of culinary delight.
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