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Shrimp and Sweet Potato Coconut Curry

Course Curry
Cuisine Indian
Prep Time 3 hours 5 minutes
Cook Time 3 hours 5 minutes
Author Chris Scheuer

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the garlic, curry paste, curry powder, coriander and brown sugar. Cook for another 2 minutes, stirring constantly.
  3. 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).
  4. 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.
  5. 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.