Shrimp & Sweet Potato Curry
Servings: 2 people
Ingredients
- 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
Instructions
- 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.