Shrimp and Sweet Potato Red Curry

Image of Caroline Chambers
Rated 5.0 based on 6 customer reviews
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Ingredients

  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • 1 (1 inch) piece ginger, peeled and minced
  • 1 small yellow onion, diced
  • 2 tablespoons red curry paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 tablespoon chopped Thai basil or mint
  • 1 tablespoon brown sugar
  • ½ teaspoon ground turmeric
  • salt and ground black pepper to taste
  • 1 (14.5 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 large sweet potato, cut into 1-inch pieces
  • 1 cup chicken stock
  • 1 red bell pepper, cut into strips
  • 2 cups snap peas, halved on the diagonal
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons chopped cilantro or Thai basil
  • 1 lime, quartered
  • cooked jasmine rice

Directions

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add ginger, garlic, onion and curry paste and cook for 3 minutes, stirring constantly. The paste will stick to the bottom of the pot - that's OK.
  2. Stir in the tomatoes, basil/mint, turmeric, brown sugar, salt and pepper and scrape up any brown bits that are stuck to the pot.
  3. Cook tomato mixture uncovered for 4 minutes over medium heat to thicken. Stir in coconut milk and fish sauce. Raise heat to high to bring to a boil.
  4. Reduce heat to medium-low and stir in the sweet potatoes and chicken stock. Cook uncovered for 15 to 20 minutes or until potatoes are almost fork tender.
  5. Stir in the red bell peppers, sugar snap peas, and shrimp. Cook until shrimp are cooked through, 3 to 4 minutes.
  6. Divide the curry between 4 to 6 bowls and serve with jasmine rice. Garnish with cilantro or basil and serve with a lime quarter.
Mealthy tip:

Swap in chicken or tofu for the shrimp, and use whatever combination of vegetables you like best. Think of this recipe as a guide to make your own personalized red curry dish!

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Shelley Green

Shelley Green says:

This was a hit with tonight’s guests and my husband. I did not have fresh cilantro on hand so used a squeezed one that I keep on hand. I also used regular basil. Will serve this again.

Image of Stephanie D

Stephanie D says:

I made this sweet potato red curry but skipped the shrimp and added extra sweet potatoes so that's it's vegetarian. I absolutely loved it!

Image of Leah M

Leah M says:

This was a great recipe that required no modification on my end, which says a lot because I'm always usually changing or improvising ingredients. Oh, I did use cilantro and mint instead of Thai basil, as the recipe suggested. There's so much flavor in this dish, you would think it's been cooking all day. It was ready in under an hour, my kind of meal.

Image of Katie Hason

Katie Hason says:

This was so good! I love curry, but don't get to have red curry very often. This sweet potatoes are a nice addition to this dish. Can't wait to make this again!

Image of Caro Hodgin

Caro Hodgin says:

yum, what a great one. I actually used my pressure cooker to cook the sweet potatoes, and then added the shrimp, peppers and peas under the "keep warm" setting. it was perfect!

Image of Queen  Foodie

Queen Foodie says:

This was very tasty tho not a traditional curry, I enjoyed it. I didn't put in the peas because I hate peas 🤣 But I doubled the snap peas which I love and it was great 👍🏽