Shrimp & Sweet Potato Curry

December 20, 2011

I made this while visiting my brother before Thanksgiving, because we wanted something far removed from the traditional feast we would be enjoying the next day. This dish comes together relatively quickly and has lots of flavor.

You will need…

  • 2 T olive oil
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 can (14 oz) light coconut milk
  • 4 T curry powder (or more to taste)
  • 1 lb of uncooked jumbo shrimp, peeled and deveined
  • 1 bunch of asparagus, roughly chopped
  • Salt and pepper, to tate

Then you will…

  1. Heat the olive oil in a large, non-stick skillet over medium-high heat.
  2. Add the sweet potato cubes and saute for about 5 minutes until starting to turn golden.
  3. Add the coconut milk to the skillet and the curry powder. Bring to a boil.
  4. Reduce the heat and allow to simmer for about 15 minutes, or until the sweet potato is soft and tender.
  5. Add the shrimp and asparagus, stirring to coat evenly.
  6. Allow to simmer until the shrimp is cooked through, about 5-6 minutes.
  7. Season with salt and pepper to taste.
  8. Serve with your favorite rice.


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