Thai Green Curry with Shrimp and Sweet Potato

Ingredients

• about 450 g Shrimp
• 1 large Sweet Potato
• 2 cans Coconut Milk
• 2 tbsp Green Curry Paste
• 1 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 1 medium Red Bell Pepper
• 1 can Bamboo Shoots
• 1 tbsp Coconut Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 175°C/175°C). Add the 1 tbsp of Coconut Oil. Once the oil is shimmering, add the 2 tbsp of Green Curry Paste. Cook, stirring constantly, for 1 to 2 minutes until it smells fragrant.
2. 2Pour in the 2 cans of Coconut Milk. Stir well to combine with the curry paste. Bring the mixture to a gentle simmer, then stir in the 1 tbsp of Fish Sauce and the 1 tbsp of Lime Juice.
3. 3Add the 1 large Sweet Potato, cut into 2.54 cm cubes, and the 1 medium Red Bell Pepper, cut into 2.54 cm pieces, to the pot. Cover and let simmer for 10 to 15 minutes, or until the sweet potato is easily pierced with a fork.
4. 4Add the about 450 g of Shrimp, peeled and deveined, and the 1 can of Bamboo Shoots, drained, to the pot. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque. The internal temperature of the shrimp should reach 63°C.
5. 5Remove the pot from the heat. Serve the Thai Green Curry hot, garnished with the 1/4 cup of Cilantro, chopped.

Substitutions

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