Several weeks ago now, my eldest son, his beautiful wife and their darling newest addition to the family visited us.


As with most of our get-togethers it was all too brief so we packed in as much quality time as possible.  Those moments, both past and present, when we are gathered together for meals, are what so many great family memories are made of and the meal that my daughter-in-law made for us one particular evening will remain as one of the best we have ever enjoyed.  Chicken and Sweet Potato Thai Curry.

As I watched it all unfolding I was thinking – simple in its preparation, minimal and economical in its ingredients, – this would be the perfect tiny galley recipe.

I couldn’t wait for a repeat performance, so one evening I pulled out her hand-written recipe, all the basics, and this time, some uncooked shrimp.


In no time there were the most heavenly aromas steaming up from this  simple one-pot meal.


A little squeeze of lime over all and some plain Greek yogurt to soften the spicy heat and deliciousness was reborn.


Now I can’t wait to try some more variations.  Tofu. White fish.  Or maybe without sacrificing anything with a face or a mother, a wonderful vegan dish.  I’m going to need a lot more curry paste.

Inspiration thanks to Nichi, my beautiful multi-talented daughter-in-law

Serves: 4 servings
  • 1 large sweet potato, peeled and chopped into 1" cubes
  • 1 tbsp cooking oil
  • 1 tsp Lemon grass paste (Gournet Garden found at most large food markets, optional)
  • 3 Garlic cloves, minced
  • 2 cans coconut milk (mine were just under 300 ml each)
  • ⅓ cup Massaman curry
  • 1 tbsp red curry pate
  • 1 lb of uncooked cleaned shrimp, shells and tails removed (about 2 cups)
  • ½ cups crushed cashews or peanuts with extra to garnish
  • Cooked jasmine rice for serving
  • Plain Greek yogurt
  • Lime wedge
  1. In a saucepan or wok heat oil and saute sweet potatoes until lightly toasted.
  2. Stir in garlic and lemongrass paste and mix throughly with potatoes
  3. Add one can of coconut milk and simmer until potatoes are tender.
  4. Stir in the curries and remaining can of coconut milk and mix well.
  5. Add shrimp and cook until pink.
  6. Add crushed cashews,reduce heat and simmer until sauce begins to thicken.
  7. Spoon portions over jasmine rice, sprinkle with extra cashews and serve with plain yogurt and lime wedge on the side.

6 responses to “SHRIMP and SWEET POTATO CURRY”

  1. Wendy says:

    The recipe says “2 cans coconut milk.” What size can? The 160ml size or the 400ml size?

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