SHRIMP and SWEET POTATO CURRY
Author: Galley Kat
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
- In a saucepan or wok heat oil and saute sweet potatoes until lightly toasted.
- Stir in garlic and lemongrass paste and mix throughly with potatoes
- Add one can of coconut milk and simmer until potatoes are tender.
- Stir in the curries and remaining can of coconut milk and mix well.
- Add shrimp and cook until pink.
- Add crushed cashews,reduce heat and simmer until sauce begins to thicken.
- 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/
3.5.3226