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Shrimp and Sweet Potato Coconut Curry

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Shrimp and Sweet Potato Coconut Curry

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.

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 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 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.

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.

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:

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:

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Shrimp and Sweet Potato Coconut Curry
Print Recipe
4.39 from 21 votes

Shrimp and Sweet Potato Coconut Curry

Enjoy a bowl of Shrimp and Sweet Potato Coconut Curry served over rice. This curry can be eaten as a soup for a lighter meal. You will love the tasty coconut broth!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American, Asian
Servings: 4 servings
Author: Kate

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Nutrition Facts
Shrimp and Sweet Potato Coconut Curry
Amount Per Serving
Calories 533 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 25g125%
Cholesterol 288mg96%
Sodium 1031mg43%
Potassium 858mg25%
Carbohydrates 32g11%
Fiber 6g24%
Sugar 11g12%
Protein 29g58%
Vitamin A 17019IU340%
Vitamin C 46mg56%
Calcium 203mg20%
Iron 3mg17%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

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