SHRIMP and SWEET POTATO CURRY
 
 
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  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.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/asian/shrimp-and-sweet-potato-curry/