Coconut Sweet Potato Shrimp Curry
This Coconut Sweet Potato Shrimp Curry is a creamy, cozy one-pan dinner packed with shrimp, sweet potatoes and veggies in a flavorful coconut curry sauce.
Ingredients
- 1 tbsp avocado oil
- 1.5 lbs large raw shrimp, peeled & deveined
- 1 can butternut squash purée*
- 1 can full-fat coconut milk
- 1 cup chicken broth
- 1 14.5 oz can diced tomatoes, drained
- 3 cups peeled sweet potatoes, cut into ½-inch cubes
- 1 tbsp curry powder
- ½ tsp turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp salt
- 1 bell pepper, diced
- 1 tbsp arrowroot powder + 1 tbsp water, whisked together
- Salt & pepper, to taste
- Optional for serving: cilantro, lime wedges and rice
Instructions
- Pat the shrimp dry and season lightly with salt and pepper. Heat avocado oil in a large pot or deep skillet over medium-high heat.
- Add shrimp and cook for about 1 minute per side, just until they begin turning pink but aren't completely cooked through.
- Transfer to a plate. Add the butternut squash purée, coconut milk, chicken broth, drained tomatoes, curry powder, turmeric, ginger, garlic powder and salt to the same pan. Stir to combine and bring to a boil.
- Add the sweet potatoes and cook for about 8–10 minutes, or until fork-tender.
- Stir in the arrowroot slurry, then add the bell pepper. Reduce the heat and simmer for another 3–5 minutes, until the pepper is slightly softened and the curry has thickened.
- Return the shrimp to the pan and cook for just 1–2 minutes, until the shrimp are cooked through.
- Season to taste with salt and pepper. I’d finish this version with a big squeeze of fresh lime and cilantro.
Notes
- *if you can't find butternut squash puree use sweet potato puree!
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