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Thai-Inspired Red Curry with Shrimp and Sweet Potato

Ingredients · Serves 4 · Prep 15 min · Total 37 min

  • Curry
  • 1 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 3 tbsp red curry paste
  • 1 tsp fresh ginger, grated
  • 1 can coconut milk, 13.5 oz, full-fat
  • ¾ cup vegetable 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
  • 2 tsp brown sugar
  • 1 tbsp lime juice
  • ¼ cup fresh cilantro or basil, chopped
  • To serve
  • cooked jasmine rice
simmerbee.com/r/thai-red-curry-shrimp-vegetableSimmerbeeCard 1 · front

Thai-Inspired Red Curry with Shrimp and Sweet Potato

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until softened.
  2. Stir in the curry paste and ginger and cook until fragrant.
  3. Whisk in the coconut milk and broth until the paste dissolves.
  4. Add the sweet potato, bring to a simmer, cover and cook until a fork slides in with a little resistance.
  5. Add the broccoli and bell pepper, cover and simmer until bright and crisp-tender.
  6. Stir in the shrimp and simmer uncovered, stirring once, until they curl, turn pink and are opaque in the center, 145°F (63°C).
  7. Turn off the heat. Stir in the fish sauce, brown sugar and lime juice, then taste and adjust.
  8. Sprinkle with cilantro or basil and serve over rice.
  9. Cook to 145°F inside (check with a thermometer).