Caribbean Shrimp Curry with Sweet Potatoes

Instructions

1. 1Prepare your ingredients: Peel and devein the about 680 g Shrimp. Cut the 2 medium Sweet potatoes into 2.54 cm cubes. Finely chop the 1 medium Onion, mince the 3 cloves Garlic, and grate the 1 tsp Ginger.
2. 2Heat the 1 tbsp Coconut oil in a large 30.48 cm skillet or pot over medium heat, about 175°C. Add the chopped Onion, minced Garlic, and grated Ginger. Sauté, stirring often, for 3 minutes until the vegetables are softened and fragrant.
3. 3Stir in the 2 tbsp Curry powder (gluten-free), 1/2 tsp Turmeric, and 1/2 tsp Cumin. Cook, stirring constantly, for 1 minute until the spices are very fragrant.
4. 4Add the 2.54 cm cubes of Sweet potatoes, the 1 can Coconut milk, and the 1 can Diced tomatoes to the skillet. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, about 150°C. Cover the skillet and cook for 15-20 minutes, or until the sweet potatoes are easily pierced with a fork and are tender.
5. 5Add the about 680 g Shrimp to the simmering mixture. Stir to combine. Cook for 3-5 minutes, or until the shrimp turn pink and opaque, and reach an internal temperature of 63°C.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup Cilantro. Season the curry with 1/2 tsp Salt and 1/4 tsp Black pepper.
7. 7Serve the Caribbean Shrimp Curry hot, ideally over cooked rice.

Related Guides