Curry Shrimp and Sweet Potato Recipe
Introduction
This Curry Shrimp and Sweet Potato dish brings together bold spices and hearty vegetables for a vibrant, wholesome meal. Featuring tender shrimp and sweet potatoes simmered with kale and aromatic curry, it’s a satisfying dish perfect for weeknight dinners.
Ingredients
- 1 pound shrimp (ideally as large as you can find), peeled, deveined and tails removed
- 1 large yellow onion, sliced
- Salt and freshly ground black pepper
- 2 tablespoons curry powder
- 1/4 cup ghee or extra-virgin olive oil
- 1 red bell pepper, sliced
- 2 garlic cloves, sliced
- 2 small bird’s-eye chiles, sliced
- 1 large unpeeled sweet potato (about ¾ pound), sliced into 1/2-inch-thick half-moons
- 2 cups destemmed, chopped kale
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Instructions
- Step 1: Add the shrimp and half the sliced onion to a medium bowl, then season with salt, pepper, and 1 tablespoon of curry powder. Set aside to marinate.
- Step 2: Heat the ghee in a large skillet over medium-high heat. Add the remaining sliced onions, bell pepper, garlic, and chiles. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are just softened.
- Step 3: Season the vegetables with the remaining 1 tablespoon curry powder, plus salt and pepper. Cook for 1 to 2 minutes until fragrant.
- Step 4: Pour in 1 1/2 cups of water and simmer for 2 to 3 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.
- Step 5: Add the sweet potato slices and chopped kale to the skillet. Cover and cook for 6 to 8 minutes, or until the sweet potatoes are just tender.
- Step 6: Stir in the marinated shrimp and onion mixture, then cover and simmer for 5 to 6 minutes, until the shrimp turn opaque and are fully cooked.
- Step 7: Serve the curry hot over cooked rice, garnished with chopped fresh cilantro.
Tips & Variations
- For a creamier texture, stir in a splash of coconut milk during the simmering stage.
- If bird’s-eye chiles are unavailable, substitute with a pinch of red pepper flakes to adjust heat.
- Sweet potatoes can be peeled if preferred, although the skin adds nutrients and texture.
- Use fresh curry powder for the best flavor, or toast it lightly before adding to deepen the aroma.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water if it has thickened too much. For best texture, avoid overcooking during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just thaw completely and pat dry before marinating to prevent excess water from diluting the flavors.
Is this recipe spicy?
The dish has a mild to moderate heat thanks to the bird’s-eye chiles, but you can adjust the spiciness by reducing or omitting the chiles or substituting with milder peppers.
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Curry Shrimp and Sweet Potato Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This vibrant Curry Shrimp and Sweet Potato recipe combines succulent shrimp with tender sweet potatoes, kale, and aromatic spices for a flavorful one-pan meal. The dish features a rich curry blend and fragrant herbs, perfect served over fluffy rice for a comforting and nutritious dinner.
Ingredients
Shrimp Marinade
- 1 pound shrimp, peeled, deveined, and tails removed
- 1/2 large yellow onion, sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon curry powder
Main Dish
- 1/4 cup ghee or extra-virgin olive oil
- 1/2 large yellow onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, sliced
- 2 small bird’s-eye chiles, sliced
- 1 large unpeeled sweet potato (about ¾ pound), sliced into 1/2-inch-thick half-moons
- 2 cups destemmed, chopped kale
- 1 tablespoon curry powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups water
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Instructions
- Marinate Shrimp: In a medium bowl, combine the peeled and deveined shrimp with half of the sliced onion. Season with salt, freshly ground black pepper, and 1 tablespoon of curry powder. Mix well and set aside to allow flavors to infuse.
- Sauté Aromatics: Heat the ghee or olive oil in a large skillet over medium-high heat. Add the remaining sliced onion, red bell pepper, garlic, and bird’s-eye chiles. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are softened but still vibrant.
- Season Vegetables: Sprinkle the remaining tablespoon of curry powder, along with salt and pepper, over the vegetables. Cook for another 1 to 2 minutes, stirring, until the curry is fragrant and well incorporated.
- Simmer Base: Pour in 1 1/2 cups of water and bring to a simmer. Let it cook for 2 to 3 minutes to meld the flavors together. Taste and adjust seasoning as needed.
- Cook Sweet Potato and Kale: Add the sweet potato slices and chopped kale to the skillet. Cover and cook for 6 to 8 minutes, until the sweet potatoes are just tender, stirring once or twice to prevent sticking.
- Cook Shrimp Mixture: Add the marinated shrimp and onion mixture to the skillet. Cover and simmer for 5 to 6 minutes until the shrimp turn opaque and are cooked through completely.
- Serve: Serve the curry shrimp and sweet potato hot over cooked rice. Garnish with fresh chopped cilantro for added brightness and flavor.
Notes
- You can substitute ghee with olive oil for a lighter version.
- Bird’s-eye chiles add heat; adjust according to spice preference or omit for less heat.
- Ensure shrimp are fresh and properly deveined for best texture and flavor.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Serve with steamed basmati or jasmine rice for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: Curry shrimp, sweet potato curry, one-pan shrimp recipe, easy curry, healthy shrimp dish, kale curry, seafood curry
