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Hin nan thi (curry doux de courge aux crevettes): recipe illustration
Everyday meals

Hin nan thi (curry doux de courge aux crevettes)

A smooth, mild curry of tender squash, tomato and prawns. It's a good example of everyday Burmese home cooking: light and fragrant.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

174 kcal per serving

Protein
10.7 g
Carbohydrates
13.7 g
of which sugars
6.7 g
Fat
7.8 g
of which saturated fat
1.1 g
Fiber
2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the squash, remove the seeds and cut it into cubes of about 3 cm.
  2. Slice the onions, chop the garlic and dice the tomatoes.
  3. Heat the oil in a saucepan and cook the onions for 5 minutes.
  4. Add the garlic, turmeric and tomatoes, then cook for 4 minutes, stirring.
  5. Add the squash and the water, then simmer for 15 minutes with the lid on.
  6. Add the shrimp and cook for another 5 minutes until they turn pink.
  7. Season with salt and pepper, then serve hot with rice.

Variations and tips

Vegetarian version. Replace the shrimp with cooked chickpeas and add a spoonful of tamarind paste.

More ideas

Hin tar (squash stew with dried shrimp)40 min · 4 serv.Baik kut kyee kaik (chicken with sticky rice and glass noodles)1 h 05 · 4 serv.Hin pyaw (herb stew)1 h 20 · 4 serv. · budget-friendlyHin tar ywet (pumpkin leaf curry)45 min · 4 serv.Hsaw hsaw (pork curry with tamarind)1 h 15 · 4 serv.Hin kyar pe (Burmese dried pea stew)1 h 15 · 4 serv. · budget-friendlyHin tar yay (tamarind broth)50 min · 4 serv.Hsaw ye (tangy tamarind soup)40 min · 4 serv.

Original Ecomely recipe.