Curried Shrimp and Sweet Potato Stir-Fry
- 1 pound sweet potatoes, peeled and cut into a 1-inch dice
- 2 tablespoons coconut oil
- 1 medium red onion, halved and thinly sliced
- 1 bunch scallions, cut into 1-inch pieces
- One 1-inch piece of ginger, minced
- 2 cloves garlic, thinly sliced
- 1 teaspoon red curry paste
- 1 pound large peeled and deveined shrimp, tails on
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 cup peanuts, for garnish
- 1/4 cup cilantro or mint leaves, for garnish
- In a large wok, cover the sweet potatoes with water until submerged.
- Bring to a boil over high heat and simmer until barely tender, 5 minutes.
- Drain, reserving 1/4 cup cooking liquid, and set aside.
- Pat the wok dry and heat the oil.
- Stir-fry the onion and scallions until beginning to brown, 4 minutes.
- Add the ginger, garlic and curry paste.
- Cook 1 minute more.
- Stir in the shrimp and stir-fry until pink and curled, 3 minutes.
- Add the sweet potatoes, reserved liquid, lime juice and 1/2 teaspoon salt.
- Cook until the sauce has reduced slightly and the sweet potatoes are fork-tender, 3 minutes.
- Garnish with the peanuts and herbs.
sweet potatoes, coconut oil, red onion, scallions, ginger, garlic, red curry, shrimp, lime juice, salt, peanuts, cilantro
Taken from www.foodandwine.com/recipes/curried-shrimp-and-sweet-potato-stir-fry (may not work)