Curried Shrimp on a Sweet Potato

• 1 small sweet potato (about 6 ounces)
• 2 teaspoons extra-virgin olive oil
• 1/2-inch piece fresh ginger, peeled and thinly sliced
• 1/4 medium red bell pepper, cut into very thin strips (about 1/4 cup total)
• 1 teaspoon Thai red curry paste (or substitute good-quality Indian curry powder)
• 3 tablespoons coconut milk
• 4 ounces any size shrimp, peeled, deveined, and cut into 1/2-inch pieces
• Kosher or sea salt
• Finely chopped fresh cilantro leaves

1. Preheat the oven to 425F.
2. Use a fork or sharp knife to prick the sweet potato in several places.
3. Place on a piece of aluminum foil and bake until the sweet potato is tender and can be easily squeezed, 40 to 60 minutes.
4. (Alternatively, to speed up the process, the pricked sweet potato can be microwaved on High for 1 minute, then carefully transferred to the oven on a piece of foil.
5. Bake until the potato is tender, 25 to 35 minutes.)
6. Meanwhile, heat the oil in a small heavy skillet over medium heat.
7. When the oil shimmers, toss in the ginger and saute until it becomes very fragrant and starts to soften, 2 to 3 minutes.
8. Add the bell pepper and cook just until the strips lose their crunch, 2 to 4 minutes.
9. Decrease the heat to medium-low and add the curry paste and coconut milk, stirring to thoroughly combine.
10. Add the shrimp and stir to incorporate.
11. Cook just until the shrimp are firm and opaque, 1 to 2 minutes.
12. Season with salt to taste; remove from the heat.
13. When the sweet potato has finished baking, place it on a serving plate.
14. Slash it open with a sharp knife.
15. Spoon on the shrimp mixture, sprinkle with the cilantro, and eat

sweet potato, extravirgin olive oil, ginger, red bell pepper, red curry, coconut milk, shrimp, kosher, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/curried-shrimp-on-a-sweet-potato-382510 (may not work)