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Bowl with rice and shrimp and curry.
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Shrimp + Sweet Potato Curry Bowl

This Shrimp + Sweet Potato Curry Bowl from The Whole Smiths comes together in just 30 minutes and is an absolutely delicious crowd pleaser. Making it even easier with Prime Shrimp, it's perfect for busy nights when you're short on time. 
Servings: 6

Ingredients

  • 2 pounds sweet potatoes diced
  • 1 ½ tablespoons olive oil
  • 2 ¼ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 onion diced
  • 1 red bell pepper sliced
  • 2 teaspoons ginger grated on microplane
  • 3 cloves garlic minced
  • 1 15-ounce can coconut milk (full fat or lite)
  • 2 tablespoons honey (more to taste if preferred)
  • 1 tablespoons curry powder
  • 1 tablespoon lime juice
  • 1 pound cooked shrimp I used Prime Shrimp Ginger Lime Shrimp here. If you are not using this, plan cooked shrimp is fine.
  • 4 cups cooked rice brown or white
  • ½ cup basil chopped
  • garlic chili paste optional, to taste

Instructions

  • Preheat your oven to 425* F.
  • Add the cut sweet potatoes, 1 tablespoon of olive oil, 1 teaspoon of salt and black pepper to a large bowl and toss to coat evenly.
  • Spread the sweet potatoes evenly onto a baking sheet and roast for 20 to 25 minutes until they are soft and golden brown on the edges. Set aside when done.
  • Add the remaining 1/2 tablespoon of olive oil into a dutch oven (or whatever pot you are making your curry in) over medium heat. Once the oil is hot, add the 1/4 teaspoon of salt and onions and sauté them until they are soft and lightly browned on the edges. About 6 to 8 minutes.
  • Add the red bell pepper to the same pot and cook for 2 to 3 minutes, occasionally stirring.
  • Add the ginger and garlic to the pot and cook for an additional two minutes, frequently stirring.
  • Add the remaining teaspoon of salt, coconut milk, honey and curry powder to the pot and stir to combine.
  • If you are using Prime Shrimp, boil a pot of water and submerge the bag of shrimp in it for about 8 minutes until heated through.
  • Add the roasted sweet potato to the pot with your cooked shrimp. Stir and simmer the curry for 5 minutes.
  • To serve, add about 2/3 cup of rice to a bowl and ladle desired amount of curry over top. Top with chopped basil and some garlic chili paste to taste.