A Simple Recipe for Shrimp and Sweet Potato Curry
I’m a huge fan of curry dishes but rarely prepare them at home. If I get a hankering for a curry dish, I’ll order some great entrees from our local Thai restaurant but that’s all going to change now.
Why? Because I’ve learned how easy it is to make good curry at home including this recipe adapted from Blue Apron for shrimp & sweet potato curry. And it’s so much easier today to find the right ingredients to make a curry dish.
Shrimp – this dish could have easily been called scallops and sweet potatoes curry or fish or chicken curry. Depending on what your favorite foods are or what you have on hand, you can substitute any protein for the shrimp including tofu.
Sweet Potato – we love sweet potatoes in our house and you’ll notice we cook with them all the time. For this recipe I could easily see you substitute any type of potato and it would work well.
Baby Bok Choy – is an Asian cabbage and is easy to find in your local supermarket but if you are looking for a substitute, try Swiss chard, broccoli or Napa cabbage.
Scallions – I would say you can substitute with green onions but scallions and green onions are the same thing. You can substitute with chives if they are more available.
Lemongrass – not as easy to find in your local supermarket as some of the other ingredients but is showing up more and more in my markets. The best substitute if you can’t find it is lemon zest with the zest from 1 lemon = 2 stalks of lemongrass.
Coconut Milk – if coconut milk is not available, try substituting almond milk. You can also try combining coconut water and heavy cream.
Yellow Curry Paste – easily found in supermarkets today, this is a key ingredient to this dish. If you can’t find yellow curry paste, you might have better luck with red curry paste.
What I Learned From Blue Apron
Something I didn’t know about lemongrass is if you smack it with the back (blunt edge) of a chef’s knife, it will release the oils of the lemongrass before you cut it into pieces.
Something else I’ve learned from Blue Apron is to finish each dish with a garnish. In this recipe, you’ll use the green tops of the scallion to both add a layer of flavor and make the plate look pretty.
And we all know, if the plate of food looks good, it’s going to taste better.
Shrimp & Sweet Potato Curry
- ½ rice white, basmati or brown
- salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon yellow curry paste
- 2 scallions washed, sliced with white bottoms separated from green tops
- 1 stalk lemongrass cut into 2 inch pieces
- ½ pound sweet potato cut lengthwise and then into ¼ inch pieces
- 10 ounces baby bok choy about 2 pieces
- 1 lime cut in half crosswise
- 13½ ounces coconut milk canned
- 10 ounces shrimp peeled and tails removed
- Prep all the ingredients and have them ready to go.
- Cook the rice in 1 cup of water seasoned with a pinch of salt in a pot or rice cooker the water is absorbed and the rice is nice and fluffy.
- Heat a large fry pan over medium-high heat until hot. When the pan is hot, add the olive oil.
- When the oil is hot, add the curry paste and the white bottoms of the scallions. Cook until fragrant about 2 minutes.
- Add the coconut milk, lemongrass, sweet potato and ½ cup of water.
- Season with salt and pepper and cook for 15 minutes until the liquids reduce slightly and the sweet potatoes are tender when poked with a fork.
- Dry the shrimp with a paper towel, season with salt and pepper and add them to the pan.
- Add the bok choy to the pan, cover loosely with aluminum foil and cook for 4 minutes until the shrimp are cooked through.
- Remove the pan from the heat and "carfully" remove the lemongrass pieces with tongs.
- To serve, add some rice to a bowl, top with the shrimp curry and finish with the sliced green tops of the scallions. Serve with the lime halfs.