Curried Shrimp And Squash Fried Rice - cooking recipe

Ingredients

9 oz winter squash, peeled, cut into 1/3 inch cubes
2 tbsp peanut oil
1 lb raw shrimp, peeled, deveined, tails intact
1 None red onion, cut into wedges
2 cloves garlic, minced
3.5 oz green beans, cut diagonally into 1 inch pieces
1 (10 oz) can sweet corn
1/3 cup Thai green curry paste
5 cups cooked and cooled jasmine rice
1 tsp sesame oil
2/3 cup unsalted roasted cashews
8 None fresh Thai basil leaves

Preparation

Place squash in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 2-3 mins, until tender.
Meanwhile, heat 1 tbsp peanut oil in a wok over high heat, swirling to coat. Stir-fry shrimp for 2-3 mins, until just pink. Set aside. Add remaining oil and stir-fry onion for 2-3 mins, until softened slightly. Add garlic, green beans and sweet corn. Stir-fry for 2 mins, until green beans are almost tender. Add curry paste and stir-fry for 30 seconds, until fragrant. Add rice and stir-fry for 3-4 mins, until heated through. Return shrimp to wok along with squash. Stir-fry for 2 mins, until heated through.
Remove from heat. Add sesame oil and 1/2 the cashews and basil. Toss to combine. Serve sprinkled with remaining cashews and basil.