Enjoy a bowl of Shrimp and Sweet Potato Coconut Curry with lots of veggies served over rice. This curry can be eaten as a soup for a lighter meal. You will love the tasty coconut broth!
I have only one complaint about our move to the Bahamas: the lack of Asian food. Sure, there's one sushi place, one Chinese takeout booth, and one Spanish restaurant that serves Pad Thai (how does that even make sense?) but THAT. IS. IT.
No Vietnamese, no Indian, and no Thai restaurants. There are plenty of Jamaican curry options which are delicious but not when you have serious Thai coconut curry cravings.
So I have to take matters into my own hands. I know, the struggle is real.
Luckily there is plenty of coconut milk in the Bahamas which is the base for so many delicious Thai recipes.
Related recipe: Creamy Cauliflower Chicken Soup
The Ingredients for this Shrimp and Sweet Potato Coconut Curry
This Shrimp and Sweet Potato Coconut Curry combines some of my favorite flavors and is just so so good:
Tender shrimp, the sweetness and soft texture of sweet potatoes, and of course - the Thai curry spices with the decadent flavor of creamy coconut milk.
The sweet potatoes get cooked in the tasty broth which is a combination of coconut milk and chicken stock - this makes them extra flavorful because they absorb all the flavors from the tasty broth.
And a few veggies are throw in at the end for some extra texture in every bite and to make the recipe a bit healthier.
Related recipe: Paneer Satay
How to serve this Thai-inspired curry:
We ate this coconut curry over white rice, spooning extra broth over the rice, and it was just such a perfect combination. It is fantastic over white rice or yellow rice, such as this golden garlic turmeric rice.
You can eat this curry without rice if you want it to be more like a soup and if you are watching your carbs intake.
Or you can dip some crusty bread into the broth. You can't go wrong with this easy sweet potato coconut curry recipe no matter how you eat it.
This curry makes great leftovers:
This Shrimp and Sweet Potato Curry tastes even better the next day after the flavors had a chance to meld together. If you want to freshen up the dish for Day 2, just squeeze some extra lime juice into your bowl and garnish with fresh cilantro. Mmm-mmm!
Looking for other healthy, easy comfort food recipes?
Try these favorites from the blog:
- Chicken and Sweet Potato Soup with Black Beans - the most flavorful, tasty soup that the whole family will love
- Shrimp Fried Brown Rice - a healthier version of fried rice made with brown rice
- Ethiopian Chicken Stew - so delicious and flavorful!
- Cajun Shrimp with Cauliflower "Grits" - a keto-friendly, low-carb recipe
- Sweet Potato Chili - with a secret ingredient!
- Chipotle Black Bean Stuffed Sweet Potatoes
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later! Click the image below to save on Pinterest:
Shrimp and Sweet Potato Coconut Curry
- 1 lb raw shrimp - (peeled, tails on or off - your choice!)
- 1 tablespoon Thai curry powder - (such as this one)
- 1 tablespoon vegetable oil
- 1 inch piece ginger - , grated
- 3 garlic cloves - , grated or minced
- Optional: 1 chili pepper - , finely diced (skip this if you don't want the heat)
- 1 lb sweet potato - , cubed
- 1 14- oz can light coconut milk - (full fat is OK too)
- 1 cup chicken stock - , vegetable stock, or water
- 1 bell pepper - (any color), seeds removed and thinly sliced
- 1 small zucchini - , cubed
- Juice of 1 lime - (about 2 tablespoons lime juice)
- 2 tablespoons cilantro leaves for garnish
- Toss the shrimp with the curry powder or paste. If the curry powder/paste doesn't contain salt, season with a generous pinch of salt. Heat the vegetable oil over high heat in a large saute pan (4-5 quarts is perfect). Add the shrimp and saute for about 3-4 minutes, or until the shrimp is fully cooked. Set shrimp aside on a separate plate.
- Add the ginger, garlic, and chili pepper (if using) to the same skillet and stir fry for 2-3 minutes over medium heat. Add a small splash of vegetable oil if the mixture is sticking to the pan. Add the cubed sweet potato and continue to stir fry for another 2 minutes, coating the sweet potato in the ginger-garlic-chili mixture.
- Add the coconut milk and stock (or water), stir well, and cover with a lid. Bring to a boil, then reduce the heat and allow to simmer for 10-15 minutes, or until the sweet potatoes are almost cooked - a fork will be able to pierce the potatoes with some pressure.
- Add the sliced bell pepper, cubed zucchini, and the cooked shrimp into the pan and stir well. Allow to simmer for 5-10 minutes, or until the sweet potato is fully cooked and the bell pepper and zucchini are cooked to your liking. Remove from heat and stir in lime juice. Give it a taste (careful! it's hot!) and season with additional salt if needed. Garnish with fresh cilantro leaves if desired. Serve hot with a bowl of rice, or by itself as a healthier, lighter soup option.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.