1bell pepper(any color), seeds removed and thinly sliced
1small zucchini, cubed
Juice of 1 lime(about 2 tablespoons lime juice)
2tablespoonscilantro 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.