Curried Shrimp And Squash Fried Rice

• 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

1. Place squash in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 2-3 mins, until tender.
2. 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.
3. Remove from heat. Add sesame oil and 1/2 the cashews and basil. Toss to combine. Serve sprinkled with remaining cashews and basil.

winter, peanut oil, shrimp, red onion, garlic, green beans, sweet corn, green curry, jasmine rice, sesame oil, cashews, fresh thai basil leaves

Taken from recipes-plus.com/api/v2.0/recipes/30574 (may not work)