Coconut Curry Shrimp with Sweet Potato

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 medium sweet potatoes, peeled and cubed
• 1 pound shrimp, peeled and deveined
• 1 teaspoon turmeric
• Salt to taste
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. 2 Stir in garlic, ginger, and curry powder, cooking for another minute until fragrant.
3. 3 Pour in coconut milk and chicken broth, stirring to combine.
4. 4 Add sweet potatoes, bringing the mixture to a simmer. Cover and cook for 10 minutes.
5. 5 Push the sweet potatoes to one side of the skillet and add shrimp to the other side. Sprinkle shrimp with turmeric, salt, and pepper.
6. 6 Cook shrimp for 2-3 minutes per side until pink and opaque.
7. 7 Stir in cilantro and lime juice. Gently mix everything together.
8. 8 Serve hot with steamed rice or naan.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Add spinach or kale for extra greens.
• Substitute tofu for shrimp for a vegetarian option.

Substitutions

• If coconut milk is a concern, try a lighter version or almond milk.
• Use frozen shrimp, thawed, if fresh isn't available.

Pairings

• Mango chutney
• Steamed broccoli

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper with the curry powder.
• If you prefer a thicker sauce, simmer uncovered for a few extra minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with fragrant jasmine rice.
• Serve with warm naan bread for a delightful scooping experience.

FAQ