Step 1

Preheat large deep skillet on low heat and swirl oil to coat. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.

Step 2

Add coconut milk, tomato paste, fish sauce, red curry paste, honey, kaffir lime leaves, salt, pepper and stir until combined. Increase heat to medium - high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes.

Step 3

Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente.

Step 4

Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery.

Step 5

Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.