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Thai-Inspired Red Curry · Shrimp & Vegetable

Thai-Inspired Red Curry with Shrimp and Sweet Potato

Sweet potato, broccoli and plump shrimp in a fragrant red curry coconut sauce. The shrimp go in last and cook in minutes.

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Prep
15 min
Cook
22 min
Total
37 min
Serves
4
Level
Easy

Ingredients

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

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

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.

Tip: Shrimp go from tender to rubbery quickly. Pull the pot off the heat the moment the last gray spots disappear.

Tip: For a vegetarian version, swap the shrimp for cubed extra-firm tofu and use soy sauce instead of fish sauce.

Storage: Refrigerate up to 2 days. Reheat gently so the shrimp don't toughen.

Estimated nutrition per serving: 390 calories · protein 27 g · carbohydrates 19 g · fiber 3 g · sugars 7 g · fat 25 g (saturated 19 g) · sodium 660 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 14 ingredients.