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

1. In a large wok, cover the sweet potatoes with water until submerged.
2. Bring to a boil over high heat and simmer until barely tender, 5 minutes.
3. Drain, reserving 1/4 cup cooking liquid, and set aside.
4. Pat the wok dry and heat the oil.
5. Stir-fry the onion and scallions until beginning to brown, 4 minutes.
6. Add the ginger, garlic and curry paste.
7. Cook 1 minute more.
8. Stir in the shrimp and stir-fry until pink and curled, 3 minutes.
9. Add the sweet potatoes, reserved liquid, lime juice and 1/2 teaspoon salt.
10. Cook until the sauce has reduced slightly and the sweet potatoes are fork-tender, 3 minutes.
11. 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)