Shrimp and Squash in Coconut Milk
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 268 g Shrimps, peeled and deveined
  • 348 g kabocha squash, peeled, seeded and cut in 1 inch cubes
  • 600 ml coconut milk
  • ½ tsp oregano powder
  • 2 medium tomatoes, quartered
  • 1 medium red bell pepper, julienne
  • 1 cloves garlic, crushed
  • 1 cup malunggay leaves (See Note)
  • salt
  • pepper
Instructions
  1. Add coconut milk, squash, tomatoes, and garlic in a medium sauce pan. Bring to a boil.
  2. Simmer for 3 minutes in low heat.
  3. Stir in shrimp, bell pepper, and oregano. Salt and pepper to taste. Cook in medium heat until squash is tender and shrimps are cooked. Then add malunggay leaves, simmer for a minute.
Notes
You can use malabar spinach or baby spinach as an alternative to malunggay.
Recipe by One Chopping Board at https://onechoppingboard.com/shrimp-and-squash-in-coconut-milk/