4 tablespoons yellow curry paste
2 cans lite coconut milk
2 tablespoons brown sugar
2 tablespoons fish sauce
2 red peppers, thinly sliced
1 pound raw shrimp, peeled and deveined
4 cups steamed broccoli
1 small butternut squash, peeled and diced
3 cups brown rice
Sriracha and/or sambal oelek to taste
In a large, deep pan, heat coconut milk over medium heat until boiling. Add curry paste and brown sugar, stir to incorporate, and bring to a boil, then turn to low and simmer for 5 minutes.
Meanwhile, place squash in a medium sized pot and cover with water. Boil until tender.
Add red pepper and shrimp to coconut milk and cook on medium low until shrimp is no longer pink and peppers are slightly tender. Add fish sauce and juice of 1/2 lime and stir to incorporate.
Remove squash from water (save the water!) and fold into coconut milk. Add broccoli and stir to mix all ingredients. Simmer for 5 minutes or until ready to serve.
Using the pot you used for the squash, add additional water until you have 3 cups. Add rice and bring to a boil. Turn heat to low and cook until soft. Remove from heat.
To assemble, spoon rice into your bowl, followed by heaping spoonfuls of curry. Pour additional sauce into bowl. Garnish with hot sauce and remaining lime juice.