Chayote Thai Curry with Shrimp

(4 Servings)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

If you have never tried chayote in your meals now is the time. This squash like vegetable belonging to the gourd family tastes similar to long squash if you have tried it and is rich in amino acids and vitamin C. I tried two recipes with chayote – chayote Thai curry with shrimp and Agua de Chayote (refreshing chayote juice served with lemon and agave nectar). You can very easily use chayote in salads, salads and curries. Do give them a try!

For the curry paste 
  • 1 tablesooon fresh galangal (if you don’t have galangal use ginger)
  • 6 no. Roasted cashew
  • 1/2 cup cariander
  • 1 medium onion
  • 1 lemongrass stalk soft white section
  • 1 teaspoon shrimp paste
  • 1 dried red chills (seeds removed)
  • 1/2 chayote grilled and diced (chayote can be peeled, halved and grilled in the oven for about 30 minutes at 400f in advance)
  • 1/4 green chili

Other ingredients

  • Shrimp large 12 no.
  • 2 teaspoon harissa paste
  • 1/2 lemon juice
  • Remaining 1/2 chayote grilled and diced
  • 3 tablespoon Fish sauce
  • Lime leaves – 8 no
  • Lemongrass stalk
  • Salt to taste
  • 1 Red chili sliced
  • Coriander fresh 1/4 cup
  • 1 can coconut milk
  • 1 tablespoon brown sugar


Grind together the curry paste ingredients in a food processor. To the shrimp, apply the harissa sauce and lemon juice and grill or pan fry on medium flame with a little oil. Set aside. In a vessel on a medium flame heat a little coconut oil. Add lemon grass stalk and lime leaves. Then the paste and fry. Add coconut milk a little (1-2 tablespoons) at a time every 2-3 minutes for 10 minutes and continue to fry.
Add fish sauce, sugar and salt to taste and the remaining coconut milk. Add in the chayote (chayote can be peeled, halved and grilled in the oven for about 30 minutes at 400F in advance) and bring to a low boil.
Top with fresh coriander a little coconut milk and sliced red chili and serve with shrimp & rice.

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