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

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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


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

Wash produce before use


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.


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.


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.


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