Thai Shrimp Sweet Potato Curry

Name: Thai Shrimp Sweet Potato Curry
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 397 grams can coconut milk (not cream of coconut); 2 Tbsps canola oil; 355 milliliters julienne carrots (from 10-oz bag); 355 milliliters Progresso® chicken broth (from 32-oz carton); 2 Tbsps fresh basil leaves; 1 clove garlic, finely chopped; 1 Tbsp grated gingerroot; 355 milliliters uncooked instant white rice; 1 medium onion, halved lengthwise, thinly sliced; 3 Tbsps red curry paste; 567 grams uncooked large shrimp, peeled, deveined; 1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups); 355 milliliters water

Thai Shrimp Sweet Potato Curry might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 422 calories, 24g of protein, and 23g of fat. This recipe serves 6. A mixture of coconut milk, canolan oil, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In 4-quart Dutch oven or saucepan, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender.

Ingredients you will need

Sweet Potato

Carrot

Onion

Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk.

Ingredients you will need

Coconut Milk

Curry Paste

Ginger

Garlic

Broth

Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.

Ingredients you will need

Vegetable

Meanwhile, cook rice in water as directed on package.

Ingredients you will need

Water

Rice

Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.

Ingredients you will need

Vegetable

Shrimp

Serve shrimp mixture over rice in bowls.

Ingredients you will need

Shrimp

Rice

Equipment you will use

Bowl

Sprinkle with basil.

Ingredients you will need

Basil

Equipment

Dutch Oven

Sauce Pan

Bowl

Ingredients

Servings:

397grams

can coconut milk (not cream of coconut)2Tbsps

canola oil 355milliliters

julienne carrots (from 10-oz bag)355milliliters

Progresso® chicken broth (from 32-oz carton)2Tbsps

fresh basil leaves 1clove

garlic, finely chopped 1Tbsp

grated gingerroot 355milliliters

uncooked instant white rice 1medium

onion, halved lengthwise, thinly sliced 3Tbsps

red curry paste 567grams

uncooked large shrimp, peeled, deveined 1medium

sweet potato, peeled, cut into 1/2-inch pieces (2 cups)355milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.