Curried shrimp and Japanese sweet potato stir-fry

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

Curried shrimp and Japanese sweet potato stir-fry

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 610 Calories/Serving

35 Minutes

Shrimp and sweet potatoes may seem like an unlikely pairing but it's a classic flavor mashup in many Asian kitchens. The sweet, tender flesh of the purple-skinned potatoes soak up the coconut curry and make excellent foil for the tender shrimp.

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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 Japanese sweet potato
  • 1-2 celery ribs
  • 1-2 shallots
  • 1-inch piece fresh ginger
  • 1-2 baby bok choy
  • 1 teaspoon red curry paste
  • 10 ounces wild gulf shrimp
  • ½ cup coconut milk
  • Stir-fry sauce (mirin - rice vinegar)
  • Small bunch fresh basil
  • 2 tablespoons toasted cashews

Nutrition per serving

Calories 610, Total Fat 32g (41% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1120mg (49% DV), Total Carb. 53g (19% DV), Fiber 7g (25% DV), Protein 29g

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Peel the sweet potato. Cut into half-moon slices about ¼-inch thick.
  • Cut the celery into thin diagonal slices.
  • Peel and chop the shallots.
  • Cut the ginger into thin matchstick strips.
  • Cut the bok choy into 1-inch pieces.

2

Cook the sweet potato

In a frying pan, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the sweet potatoes, season with salt and cook just until tender, 3 to 5 minutes on each side. Remove from the pan.

3

Make the stir-fry

If the pan seems dry, add 1 to 2 teaspoons oil, then add the celery, shallots and ginger. Season with salt and cook, stirring often, until the celery begins to soften, 3 to 5 minutes. Add the curry paste and shrimp and cook, stirring occasionally, until the shrimp are pink and cooked through, 3 to 5 minutes. Add the coconut milk, the stir-fry sauce, and ¼ cup water and cook 2 minutes longer. Add the sweet potato and the bok choy and toss to coat. Cook until the bok choy is just wilted, 2 to 4 minutes. Season with salt.

Serve

Tear the basil leaves into coarse pieces. Transfer the stir-fry to individual bowls. Garnish with the basil leaves and cashews.
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