Coconut braised shrimp with garnet sweet potatoes

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy

2 Servings, 590 Calories/Serving

20 Minutes

Chef Justine uses a touch of red curry paste to add a little heat to this South-Asian coconut braise. The garnet sweet potatoes have a moist, almost succulent flesh that readily absorb the flavors of the braise while adding a touch of sweetness of their own.

Ingredients

  • 12 ounces shrimp
  • 1 tablespoon red-curry paste
  • 1 cup light coconut milk
  • 1-2 shallots
  • 2 garlic cloves
  • 1-inch piece ginger
  • 8 ounces garnet sweet potato
  • 7 ounces broccolini
  • 5 ounces blue lake beans
  • Small bunch cilantro
  • Small bunch basil
  • 1 lime

Instructions

1

Season the shrimp

Season the shrimp with salt and pepper and set aside. In a bowl, whisk the curry paste into the coconut milk.

2

Prep vegetables & herbs

  • Peel and chop the shallot and garlic.
  • Mince the ginger.
  • Peel the sweet potato and cut it into ¼-inch thick half-moon slices.
  • Chop the broccolini into 1 ½-inch pieces.
  • Trim the stems off the green beans and cut into 1-inch pieces.
  • Pick the cilantro leaves off the stems.
  • Chop the basil.
  • Cut the lime into wedges.

3

Cook the vegetables

In a wok or a 12-inch frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, garlic, ginger, and the sweet potato. Season with salt, and cook until the shallots are tender and beginning to brown, about 5 minutes. Add the broccolini and green beans along with ½ cup water and cook about 3 minutes longer.

4

Cook the shrimp

Add the shrimp and the coconut milk-curry paste mixture. Reduce the heat, cover and simmer until the shrimp are cooked through, about 5 minutes. Season to taste with salt.

5

Serve

Transfer to serving bowls, garnish with basil, cilantro, lime wedges and serve.

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