A great shoulder season supper, perfect for the new harvest of sweet potatoes and the lingering second season of asparagus. Add in quickly sauteed shrimp and enjoy of the aromas of the red curry, ginger and rich coconut milk. An impressive array of colors and flavors that comes together in under an hour!

Shrimp and Sweet Potato Curry

A bright one-dish meal with a warm, earthy flavor to liven up a weeknight or share with friends for casual entertaining. Feel free to substitute sugar snap peas for asparagus or spicier Thai red peppers for the jalapeno if you like a bit more heat.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Servings 4 servings

Ingredients

1 pound uncooked shrimp, peeled, deveined
1 tablespoon finely chopped garlic
1 tablespoon grated fresh ginger
2 tablespoons olive oil, divided plus additional for cooking
1 teaspoon grated lime zest
Salt and pepper
¾ pound sweet potato, peeled and cut into ¾-inch pieces (1 large or 2 small potatoes)
1 cup low-sodium chicken broth
10 ounces asparagus, tough ends trimmed, cut into 1-1/2-inch pieces about 20-24 spears
1 can (13.6 ounces) unsweetened coconut milk (see NOTE)
2 tablespoons Thai red curry paste
3/4 teaspoon ground turmeric
Hot cooked jasmine rice, for serving

Toppings:

Chopped fresh cilantro
Sliced green onions
Minced jalapeno
Lime wedges

Instructions

Toss shrimp with garlic, ginger, 1 tablespoon olive oil, lime zest and a ¼ teaspoon each salt and pepper. Heat large skillet over medium heat. Add shrimp mixture and cook, stirring once or twice, until pink, 2 to 3 minutes. Remove and reserve.
Toss sweet potatoes with remaining 1 tablespoon olive oil; season with salt and pepper as desired. Heat just enough additional oil to lightly cover surface of pan over medium heat. Add potatoes and cook, turning as needed to lightly brown all sides, 5 to 7 minutes. Add broth, reduce heat, cover pan and simmer potatoes until just tender, 7 to 10 minutes, stirring half way through cooking. Add asparagus, coconut milk, curry paste and turmeric and stir to combine; simmer, covered, until potatoes and asparagus are tender, about 5 minutes. Add reserved shrimp mixture with any juices and cook until sauce is slightly thickened and shrimp is warmed through, 1 to 2 minutes.
Serve over rice with desired toppings.
Make 4 servings.

Notes

NOTE: As much as I often opt for lower fat ingredients, do not use low fat or “lite” coconut milk as the sauce will be much thinner and will lack the warmth and blended flavor that makes this dish so yummy!! And make sure to shake the can very well before opening.

Grace

Thank you, Lord, for your presence around our table and in our hearts, for the many gifts you share with us–those that we mention today and those that remain in our hearts. Keep us humble, grateful and open to your friendship as we share this food and our lives. Amen.

Shrimp and Sweet Potato Curry