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Shrimp & Sweet Potato Curry

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 2 people
Course: Main Course
Cuisine: Thai

Ingredients

  • ½ rice white, basmati or brown
  • salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon yellow curry paste
  • 2 scallions washed, sliced with white bottoms separated from green tops
  • 1 stalk lemongrass cut into 2 inch pieces
  • ½ pound sweet potato cut lengthwise and then into ¼ inch pieces
  • 10 ounces baby bok choy about 2 pieces
  • 1 lime cut in half crosswise
  • 13½ ounces coconut milk canned
  • 10 ounces Shrimp peeled and tails removed

Instructions

    Cup of Yum
  1. Prep all the ingredients and have them ready to go.
  2. Cook the rice in 1 cup of water seasoned with a pinch of salt in a pot or rice cooker the water is absorbed and the rice is nice and fluffy.
  3. Heat a large fry pan over medium-high heat until hot. When the pan is hot, add the olive oil.
  4. When the oil is hot, add the curry paste and the white bottoms of the scallions. Cook until fragrant about 2 minutes.
  5. Add the coconut milk, lemongrass, sweet potato and ½ cup of water.
  6. Season with salt and pepper and cook for 15 minutes until the liquids reduce slightly and the sweet potatoes are tender when poked with a fork.
  7. Dry the shrimp with a paper towel, season with salt and pepper and add them to the pan.
  8. Add the bok choy to the pan, cover loosely with aluminum foil and cook for 4 minutes until the shrimp are cooked through.
  9. Remove the pan from the heat and "carfully" remove the lemongrass pieces with tongs.
  10. To serve, add some rice to a bowl, top with the shrimp curry and finish with the sliced green tops of the scallions. Serve with the lime halfs.