
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Coconut braised shrimp with garnet sweet potatoes
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, 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.
In your bag
- 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
Nutrition per serving
Instructions
Wash produce before use
1
Season the shrimp
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
4
Cook the shrimp
Serve