Shrimp and Sweet Potato Red Curry

Image of Caroline Chambers
Caroline Chambers Website
Rated 4.5 based on 3 customer reviews
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  • 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


  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 if desired. Garnish with cilantro or basil and 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.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Katie Hason
October 31, 2017 at 3:44am

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
September 12, 2017 at 12:31am

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
September 09, 2017 at 2:04am

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 👍🏽