In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp coconut curry with purple sweet potato

Gluten-Free Friendly, Dairy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

40 Minutes

We added spring vegetables to this simple curry dish. The fresh flavors of snap peas, savoy cabbage, and basil perfectly balance the richness of the roasted potatoes and shrimp.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 purple sweet potato
1 yellow onion
1-2 garlic cloves
½ ounce fresh ginger
6 ounces savoy cabbage
1 cup snap peas
Fresh basil
1 lime
1 cup shaved coconut
2 teaspoons red curry paste
10 ounces wild gulf shrimp
1 cup coconut milk

Nutrition per serving

Calories 600, Total Fat 33g (42% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1160mg (50% DV), Total Carb. 51g (19% DV), Fiber 12g (43% DV), Protein 26g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Heat the oven to 350ºF.

Scrub the sweet potato, halve lengthwise and cut into ¼-inch-thick half-moon slices.
Peel the onion and thinly slice.
Finely chop the garlic.
Peel and finely chop the ginger.
Core and thinly slice the cabbage.
Trim the ends and pull the strings from the snap peas.
Coarsely chop the basil leaves. Discard the stems.
Halve the lime; juice one half and cut the other half into wedges.

Toast the coconut

On a sheet pan, spread the shaved coconut in an even layer and toast in the oven until lightly browned, 4 to 5 minutes. Transfer to a plate to cool. Increase the oven temperature to 425°F.

Roast the sweet potatoes

On the same sheet pan used to toast the coconut, drizzle the sweet potatoes with 1 tablespoon oil, season with salt and pepper, and bake until tender, 18 to 20 minutes. Meanwhile, prepare the curry.

Make the curry

In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until softened, 3 to 4 minutes.
Add the garlic and ginger and cook until fragrant, 1 to 2 minutes. Sir in the red curry paste and toast, 30 seconds to 1 minute.
Add the shrimp, cabbage, snap peas, and ½ cup water. Cover and cook until the shrimp is pink and just cooked through, the peas are crisp-tender, and the cabbage is just wilted, 4 to 5 minutes. Remove from the heat and stir in the coconut milk, basil, and lime juice. Add the roasted sweet potatoes, and season with salt.

Serve

Transfer to individual bowls, top with the toasted coconut, and serve with the lime wedges on the side.

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