Shrimp and Sweet Potato Red Curry

Image of Caroline Chambers
Rated 5.0 based on 6 customer reviews

Directions

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!

Nutrition Facts

Per Serving: 553 calories; 28g fat; 44.1g carbohydrates; 35g protein; 241mg cholesterol; 1920mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 553 Calories from Fat 250
% Daily Value*
Total Fat 28g 43%
Saturated Fat 20g 101%
Trans Fat 0.0g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 4.2g
Cholesterol 241mg 80%
Sodium 1920mg 80%
Total Carbohydrate 44.1g 15%
Dietary Fiber 6g 22%
Sugars 13.1g
Protein 35g
Vitamin A 164% Vitamin C 179%
Calcium 16% Iron 42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

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 👍🏽

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 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 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 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.