Thai Curry With Shrimp And Sweet Potatoes Recipes

THAI SHRIMP SWEET POTATO CURRY

Steps:

• In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender. Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk. Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
• Serve shrimp mixture over rice in bowls. Sprinkle with basil.

THAI CURRY WITH SHRIMP AND SWEET POTATOES

Steps:

• Prepare 1 cup (dry) of Jasmine rice according to package directions.
• Meanwhile, pour half the can of coconut milk into a large saucepan and bring to a boil. Cook for about 5-6 minutes, stirring occasionally. (Be careful - the natural fat in the coconut milk can make this splatter!) Add Panang curry paste and stir well to break up the thick paste; cook for about 2-3 minutes.
• Add rest of coconut milk, water, lime peel, ginger and fish sauce, and stir. Carefully add cubed sweet potato and cook over medium heat for about 10-15 minutes, until sauce starts to thicken and sweet potatoes are tender.
• Add shrimp and cook for 2-3 minutes more until shrimp just turn opaque. Remove from heat and stir in cilantro.
• Serve curry in bowls over Jasmine rice. Garnish with fresh lime juice (use the lime you used for the peel) and Sriracha hot sauce if desired.
• Make 4 servings.