Shrimp and Sweet Potato Coconut Curry
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4.28 from 18 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
Keyword: shrimp curry recipe, shrimp thai curry, sweet potato coconut curry
Servings: 4 servings
Calories: 533kcal
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

Calories: 533kcal | Carbohydrates: 32g | Protein: 29g | Fat: 31g | Saturated Fat: 25g | Cholesterol: 288mg | Sodium: 1031mg | Potassium: 858mg | Fiber: 6g | Sugar: 11g | Vitamin A: 17019IU | Vitamin C: 46mg | Calcium: 203mg | Iron: 3mg