Shrimp & Sweet Potato Curry
/y’all.
i have a quick question.
how does fish sauce smell like rancid death but make sauces taste so darn good? i just don’t get it🙇🏽♀️.
happy sunday and new week to you guys🙂. i’ve made this yumminess twice this week and even took some to my mommy. she loved it too. so will you!
fresh, high quality ingredients are where it’s at! i’ve tagged some of my fave ingredients to use for y’all below.
EZ peel shrimp on deck! i caught large shrimp on sale this week at the grocery story so it was perfect timing for this dish. i love that shrimp cook crazy quick, but chicken or even tofu would also work well with this sauce.
you can use one whole chopped sweet potato or one whole chopped russet potato. or, you can do a combo of both like i did.
if the shallot and garlic don’t sizzle when they hit the pan, it’s not hot enough yet! at the same time, you must also be careful not to burn them though because then you’ll have to start all over. that burned garlic smell and taste is not nice😫. keep your eyes on it!
green or yellow curry works here. my store didn’t have any yellow available at the time but maybe you’ll have better luck.
at this point your sig. other should be buzzing around the kitchen with a, “what’s in the pot?” look on their face.
full fat coconut milk would be a winner here too! it’s your call. y’all know i like to keep things light.
test your potatoes around 10 minutes or so. the first time i made this i let them simmer too long and they turned out mushy. now, we still killed the entire pot, but i like my potatoes al dente (firm to the bite, not crunchy).
the shrimp cook in minutes! once you cover the pot they do their thing and turn a beautiful bright pink color.
are you salivating yet!? i’m excited for you to make this and would love to see your masterpiece! don’t forget to tag me on Insta!
Shrimp & Sweet Potato Curry
ingredients:
- 2 tbsp coconut oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 tbsp ginger root, grated
- 1 tsp ground turmeric
- 2 tbsp green or yellow curry paste
- 1 tsp fish sauce
- 1 can lite coconut mik
- 1/2 tbsp brown sugar or coconut sugar
- 1 lb large EZ peel shrimp
- 1 large sweet potato or russet potato (or half & half), chopped
- 1 cup portabella mushrooms (optional), sliced
- cilantro & lime wedges for serving
instructions:
How to cook Shrimp & Sweet Potato Curry
- in a large dutch oven set to medium heat, add coconut oil.
- once melted, add shallot & garlic. stir around until fragrant, about 4-5 minutes. don't burn! turn your fire down if need be.
- add the ginger and turmeric and stir around for 1 minute.
- add the curry paste and stir around for 1 minute.
- add potatoes and mushrooms and stir until coated.
- pour in the coconut milk and stir; turn up your heat to high. once boiling, reduce heat to a low simmer and cook for 10 - 15 minutes or until the potatoes are fork tender but not mushy.
- add the fish sauce and sugar and stir to combine.
- add peeled shrimp and stir until they are submerged in sauce then cover pot. let cook for 2.5 - 3 minutes then shut off the heat. season to your liking with sea salt & cracked black pepper.
- garnish each serving with fresh cilantro and lime wedges!
NOTES:
Calories
239Fat (grams)
11Carbs (grams)
13Fiber (grams)
2Sugar (grams)
5Protein (grams)
21you can serve this over your favorite rice or eat it as is.
add fresh minced cilantro and squeeze fresh lime juice over the top just before you dive in. so good!
enjoy, guys!
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