Sweet Potato Coconut Curry with Shrimp Recipe

Name: Sweet Potato Coconut Curry with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) olive or extra virgin coconut oil; 2 onions, finely chopped; 4 cloves garlic, minced; 1 tbsp (15 mL) minced ginger root; 1 cup (250 mL) lower-salt vegetable broth; 2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes; 2 tsp (10 mL) Thai green curry paste; 1 tbsp (15 mL) freshly squeezed lime juice; 1/2 cup (125 mL) coconut milk; 1 lb (500 g) medium shrimp, cooked, peeled and deveined; 1/4 cup (50 mL) toasted slivered almonds, optional (see Notes); 1/4 cup (50 mL) finely chopped cilantro leaves

Servings: persons

1 tbsp (15 mL) olive or extra virgin coconut oil
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
1 cup (250 mL) lower-salt vegetable broth
2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
2 tsp (10 mL) Thai green curry paste
1 tbsp (15 mL) freshly squeezed lime juice
1/2 cup (125 mL) coconut milk
1 lb (500 g) medium shrimp, cooked, peeled and deveined
1/4 cup (50 mL) toasted slivered almonds, optional (see Notes)
1/4 cup (50 mL) finely chopped cilantro leaves

1
Works in slow cookers from 3 1/2 to 6 quarts.
2
In a skillet, heat oil over medium heat for 30 seconds.
3
Add onions and cook, stirring, until softened, about 3 minutes.
4
Add garlic and ginger root and cook, stirring, for 1 minute.
5
Add broth.
6
Transfer to slow cooker stoneware.
7
Add sweet potatoes and stir well.
8
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.
9
In a small bowl, combine curry paste and lime juice.
10
Add to slow cooker stoneware and stir well.
11
Stir in coconut milk and shrimp.
12
Cover and cook on High for 20 minutes, until shrimp are hot.
13
Transfer to a serving dish.
14
Garnish with almonds, if using, and cilantro and serve.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp (15 mL) olive or extra virgin coconut oil, 2 onions, finely chopped, 4 cloves garlic, minced, 1 tbsp (15 mL) minced ginger root, and more.

Yes, Sweet Potato Coconut Curry with Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Coconut Curry with Shrimp

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