Curry Shrimp and Sweet Potato is a dish that brings warmth and flavor to your table. It’s a wonderful mix of juicy shrimp, sweet potatoes, and vibrant spices. You’ll love how simple it is to make!
Why Make This Recipe
This recipe is great for a busy weeknight or a relaxing weekend dinner. It’s healthy, filling, and so delicious that your family will ask for it again and again. Plus, it’s a one-pan meal that saves you time on cleanup!
How to Make Curry Shrimp and Sweet Potato
Ingredients:
- 1 pound shrimp (ideally as large as you can find), peeled, deveined and tails removed
- 1 large yellow onion, sliced
- Salt and freshly ground black pepper
- 2 tablespoons curry powder
- 1/4 cup ghee or extra-virgin olive oil
- 1 red bell pepper, sliced
- 2 garlic cloves, sliced
- 2 small bird’s-eye chiles, sliced
- 1 large unpeeled sweet potato (about ¾ pound), sliced into 1/2-inch-thick half-moons
- 2 cups destemmed, chopped kale
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Directions:
- Add the shrimp and half the sliced onion to a medium bowl, then sprinkle with salt, pepper, and 1 tablespoon of curry powder. Set it aside to marinate.
- In a large skillet, heat the ghee over medium-high heat. Add the remaining sliced onions, bell pepper, garlic, and chiles. Cook for about 3 to 5 minutes, stirring occasionally, until the veggies soften. Season with the other tablespoon of curry powder, salt, and pepper, and cook for another 1 to 2 minutes until fragrant.
- Pour in 1 1/2 cups of water and let it simmer for 2 to 3 minutes to blend the flavors. Taste and adjust seasoning if needed.
- Add the sweet potato and kale, cover, and cook for 6 to 8 minutes until just tender.
- Stir in the marinated shrimp and onion mixture, cover, and let it simmer for 5 to 6 minutes until the shrimp are opaque and fully cooked. Serve it hot over rice, topped with a sprinkle of cilantro.
How to Serve Curry Shrimp and Sweet Potato
Serve this dish warm over a bed of fluffy rice. The rice helps soak up the delicious curry sauce. Don’t forget to add some fresh cilantro on top for a lovely touch!
How to Store Curry Shrimp and Sweet Potato
If you have leftovers, let them cool completely. Store them in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month, but it’s best enjoyed fresh.
Tips to Make Curry Shrimp and Sweet Potato
- Make sure not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- Adjust the spiciness by adding more or fewer chiles according to your taste.
- You can add other veggies like bell peppers or peas for extra color and nutrition.
Variations
Feel free to swap shrimp for chicken or tofu to suit your taste. You can also use different vegetables like broccoli or spinach for a fun twist!
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just thaw them before marinating.
Is this recipe spicy?
It has a bit of heat from the chiles, but you can adjust the spice level to your liking by adding more or skipping them.
How can I make it vegetarian?
You can replace shrimp with chickpeas or another protein, and it will still taste delicious!
