Thai-Inspired Red Curry with Shrimp and Sweet Potato

• Curry
• 1 tbsp vegetable oil
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• 1 small onion, thinly sliced
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 3 tbsp red curry paste
• 1 tsp fresh ginger, grated
  Swaps for fresh ginger

  Instead of ginger

  • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
  • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

  More for ginger

• 1 can coconut milk, 13.5 oz, full-fat
• ¾ cup vegetable broth
  Swaps for vegetable broth

  Instead of broth

  • Chicken broth: The same amount. Richer and more savory; not vegetarian.
  • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
  • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

  More for broth

• 1 medium sweet potato, peeled, cut into 1/2-inch cubes
• 2 cups broccoli florets, bite-size
• 1 red bell pepper, sliced
• 1 lb large shrimp, peeled and deveined, thawed if frozen
• 1 tbsp fish sauce
  Swaps for fish sauce

  Instead of fish sauce

  • Soy sauce + lime: The same amount of soy sauce, plus a squeeze of lime. Salty and savory, without the funk.
  • Vegan fish sauce: The same amount. Made from seaweed or mushrooms; close in flavor.

  More for fish sauce

• 2 tsp brown sugar
  Swaps for brown sugar

  Instead of brown sugar

  • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
  • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
  • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

  All 4 swaps for brown sugar

• 1 tbsp lime juice
  Swaps for lime juice

  Instead of lime juice

  • Lemon juice: The same amount. Milder aroma; still bright.
  • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
  • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

  More for lime juice

• ¼ cup fresh cilantro or basil, chopped
• To serve
• cooked jasmine rice

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 145°F inside (check with a thermometer).