Shrimp and Sweet Potato Red Curry
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 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 pepper to taste
- 1 (14.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 large sweet potatoes, 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
- Jasmine rice
- 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.
- Stir in the tomatoes, basil/mint, turmeric, brown sugar, salt and pepper and scrape up any brown bits that are stuck to the pot.
- 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.
- 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.
- Stir in the red bell peppers, sugar snap peas, and shrimp. Cook until shrimp are cooked through, 3 to 4 minutes.
- Divide the curry between 4 to 6 bowls and serve with jasmine rice if desired. Garnish with cilantro or basil and and serve with a lime quarter.
Swap in chicken or tofu for the shrimp, and use whatever combination of vegetables you like best.
What others are saying
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!
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!
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 👍🏽