How do I love thee. oh Curry, let me count the ways … I love thee with Roasted Red Pepper & Chicken, with Butternut Squash and with Parsnips & Apples. Oh, and you do so well with Roasted Cauliflower, Shrimp, even Carrots, Apples & Bacon. You combine exquisitely with Lentils and Chicken Sausage and feel perfectly at home in the French Alps ………. it seems there’s a zillion things you pair well with, even Pecans! Oh yes, we’re definitely quite fond of curry here at The Café?
It’s funny, because up until five or six years ago, I’d very rarely prepared a curry. I’m not sure why but it just hadn’t entered into my culinary repertoire. It didn’t take me long though to discovered how simple and amazingly flavorful this delicious cuisine from half way around the world is. Now, as you can see, I’m quite smitten with “curry-love”.
There’s lots of things to love about this healthy curry; a smooth, silky sauce, a delicious combination of herbs and spices, a bit of heat and a bit of sweet, succulent, perfectly cooked shrimp and tender sweet potato slices. It’s fabulous right away but also makes wonderful leftovers. Serve it with rice or noodles, even on it’s own, as a soup. Oh, and it can be made, start to finish in way less than an hour. Need any more convincing? ………. I didn’t think so, but don’t take my word, whip up a batch, you’ll be sure to see the curry-love abound at your house too!
Shrimp and Sweet Potato Coconut Curry
- Yield: Serves 6
- Category: Curry
- Cuisine: Indian
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, coarsely chopped
- 1 medium shallot, coarsely chopped
- 2 medium garlic, cloves
- 2 tablespoons red curry paste
- 1 tablespoon curry mild powder
- 2 tablespoons dark brown sugar
- 1 teaspoon ground coriander
- 2 cans fire-roasted canned tomatoes
- 3 cups low sodium chicken broth
- 2 cups diced or sliced sweet potatoes (Mine were quite small and thin, if using larger sweet potatoes, cut into bite size pieces.)
- ½ teaspoon sea salt
- 14-ounce (400 ml) can coconut milk
- 1 pound large shrimp, shelled and deveined
- 2 cups tiny frozen peas
- lime wedges, for garnish
- coarsely chopped fresh cilantro, for garnish
- thinly sliced scallions, for garnish
- In a medium dutch oven or deep-sided pot, heat the olive oil over medium heat. Add the onions and shallots and cook, stirring occasionally for 2 minutes.
- Add the garlic, curry paste, curry powder, coriander and brown sugar. Cook for another 2 minutes, stirring constantly.
- Add tomatoes and chicken broth and bring to a simmer. Simmer for 10 minutes, then place mixture in a blender, add coconut milk and blend until smooth and silky*. (You can also use an immersion blender).
- Return to pot, bring to a simmer and add sweet potatoes. Cover and cook with lid slightly ajar for 10 minutes or until sweet potatoes are tender.
- Add frozen peas and return curry to a boil. Add shrimp, stir and cover. Turn off heat and allow pot to sit for 3-4 minutes. Shrimp should be pink and opaque. Serve with rice (we like basmati), noodles or on it’s own like a soup. Garnish with lime wedges, cilantro and scallions.