Thai Shrimp & Sweet Potato Red Curry
Thai curry paste. Get some. In bulk.
I keep a whole medley of curry pastes in my pantry at all times, including (currently) Thai yellow curry, Thai red curry, Thai green curry and Malaysian-style yellow curry. You can find them at most regular grocery stores and Asian markets, of course. Check the labels for sugar or other weirdness, but generally they are pretty A-OK for paleo pals and even Whole30 pals.
When you're craving takeout, turn to this instead (though I have nothing against takeout, of course). You can make it with any kind of protein you like, frozen or fresh veggies, solo or with cauliflower rice, etc.
Point is, the curry is your choose-your-own-adventure... so put things that you like into it.
Thai Shrimp & Sweet Potato Red Curry
gluten-free, whole30-approved and paleo recipe | serves 4+
Ingredients
- coconut or olive oil for sautéing
- 2 shallots, minced
- 1 stalk lemongrass, with the outer layers discarded and the pale section smashed and minced
- 2 tablespoons red curry paste
- 2 sweet potatoes, peeled and cubed into small pieces
- 1 pint of crimini mushrooms (baby bellas), quartered
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 can full-fat coconut milk
- ~1 cup chicken stock
- salt, pepper and cayenne pepper to taste
- 1 lb shrimp, cleaned and deveined
- chopped cilantro
- lime, sliced into wedges
Instructions
- Heat coconut oil in a large skillet on medium heat.
- Fry the shallots and lemongrass for 30 seconds until fragrant.
- Then add the curry paste, sweet potato, mushrooms, green pepper and red pepper.
- Stir in the coconut milk and chicken stock and bring to a simmer until veggies are tender.
- Add salt, pepper and cayenne to taste.
- Add the shrimp. Simmer until the shrimp is cooked through, only about 5 minutes.
- Serve on top of cauliflower rice with a squeeze of fresh lime juice and chopped cilantro.
