Thai Shrimp Curry with Squash

INGREDIENTS

small onion, finely chopped

garlic cloves, crushed

2 tsp

fresh ginger, grated

3/4 tbsp

coconut oil

14 oz

coconut milk, light (canned)

1/4 cup

tomato paste

2 tsp

fish sauce

2 tsp

red curry paste

2 tsp

honey

1 tsp

cornstarch (optional)

kaffir lime leaves (optional)*

1/4 tsp

salt

1/4 tsp

ground black pepper

1 lb

butternut squash, cut into 1" cubes

large red bell pepper, diced

1 1/2

lbs shrimp, raw & thawed

lime wedges or more to taste

3 tbsp

green onions, chopped

3 tbsp

cilantro, chopped