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Ингредиенты
- 1 piece kabocha squash - (abt 1 lb)
- 2 Tbsp. extra virgin olive oil
- 2 x garlic cloves chopped
- 1 x onion minced
- 1 x Thai pepper see * Note, chopped
- 1 Tbsp. chopped ginger root
- 1 x tomato peeled, seeded,
- Â Â and diced
- 1 Tbsp. Filipino shrimp paste (ginisang bagoong) see * Note
- 1 Tbsp. fish sauce (patis, nam pla or possibly nuoc nam)
- 1 c. chicken stock
- 1 can coconut lowfat milk - (13 ounce)
- 1/2 lb shelled small shrimp deveined
Инструкции
- * Note: Fresh Thai peppers can be found at Asian markets. Filipino shrimp paste is sold at Filipino markets and well-stocked Asian markets.
- Peel and seed squash. Cut into 1-inch pcs. Set aside.
- Heat oil in 2-qt skillet over medium-high heat. Add in garlic. Saute/fry till it begins to turn light golden brown, 5 to 6 min. Add in onion, pepper and ginger. Reduce heat. Cook till onion becomes translucent/soft, 8 to 10 min.
- Add in tomato, shrimp paste, fish sauce and squash. Saute/fry over medium heat 5 min, taking care not to scorch vegetables. Turn heat to low if vegetables begin to brown too much.
- Add in chicken stock and coconut lowfat milk. Bring to boil and simmer till squash is tender, 10 min. Add in shrimp and cook another 3 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 618 | |
| Calories from Fat 353 | 57% |
| Total Fat 41.77g | 52% |
| Saturated Fat 31.19g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 549mg | 23% |
| Potassium 638mg | 18% |
| Total Carbs 48.95g | 13% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.14g | 1% |
| Protein 16.59g | 27% |
