Enjoy a bowl of Shrimp and Sweet Potato Coconut Curry served over rice! This curry can be eaten as a soup for a healthier version. You will love the tasty coconut broth!
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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 has Pad Thai on the menu (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.
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 shrimp get cooked in Thai yellow curry powder (or use curry paste such as this one) and extra flavor is added from fresh ginger and garlic. The sweet potatoes get cooked in the tasty broth which is a combination of coconut milk and chicken stock – this makes them extra flavorful. 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.
We ate this coconut curry over white rice, spooning extra broth over the rice, and it was just such a perfect combination. 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 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 recipe for Day 2, just squeeze some extra lime juice into your bowl and garnish with fresh cilantro. Mmm-mmm!
Enjoy a bowl of Shrimp and Sweet Potato Coconut Curry served over rice! This recipe includes a few extra veggies and can be eaten as a soup for a healthier version. You will love the tasty coconut broth!
- 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.
You can use Thai yellow curry paste (such as this) instead of powder - just toss the shrimp in the curry paste instead of the powder and then cook as the recipe describes.
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