Curry Shrimp and Sweet Potato
Published March 5, 2025
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound shrimp (ideally as large as you can find), peeled, deveined and tails removed
1 large yellow onion, sliced
Salt and freshly ground black pepper
2 tablespoons curry powder
¼ cup ghee or extra-virgin olive oil
1 red bell pepper, sliced
2 garlic cloves, sliced
2 small bird’s-eye chiles, sliced
1 large unpeeled sweet potato (about ¾ pound), sliced into ½-inch-thick half-moons
2 cups destemmed, chopped kale
¼ cup chopped fresh cilantro
Cooked rice, for serving
Nutritional analysis per serving (4 servings)
41 grams carbs; 183 milligrams cholesterol; 402 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 852 milligrams sodium; 27 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the shrimp and half the sliced onion to a medium bowl and season with salt, pepper and 1 tablespoon of the curry powder. Set aside to marinate.
- Step 2
Heat the ghee in a large skillet over medium-high. Add the remaining sliced onions, along with the bell pepper, garlic and chiles, and cook for 3 to 5 minutes, stirring occasionally, until the vegetables are just softened. Season with the remaining 1 tablespoon curry powder, plus salt and pepper, and cook for 1 to 2 minutes, until fragrant.
- Step 3
Add 1 ½ cups of water and simmer for 2 to 3 minutes, until flavors meld. Taste and adjust seasoning if necessary.
- Step 4
Add the sweet potato and kale, cover and cook for 6 to 8 minutes, until just tender.
- Step 5
Mix in the marinated shrimp and onion mixture, cover and simmer for 5 to 6 minutes, until shrimp are opaque and cooked all the way through. Serve hot over rice, with a sprinkle of cilantro.
Private Notes
Comments
@Kathy G. But Kathy - have you tried This recipe?.
This recipe is very tasty and comes together easily. Bonus: you do not have to peel the sweet potato. I also used a Serano pepper. For the curry, my recommendation is a Jamaican, West Indian curry powder. Blue Mountain Country makes excellent curry powders. You have a choice of mild or hot, perhaps medium too. I used the mild for this recipe and it was delicious. If you cannot find a Jamaican curry powder, I recommend Bolst's, which also comes in mild and hot. I made the recipe "as is" except for the Serrano substitution. I will definitely make it again. Next time, I will slice the onion into half moon slices. Full slices of the large onion called for in the recipe was a little much.
Spinach and shrimp are a natural marriage. Cut-up green beans and/or asparagus could also replace the kale to provide a green element. I would also add a splash or two of coconut milk to take this over the top!
This was good. I tripled the recipe - mostly - only used 2 dried arbol chilies (had no Birds Eye) and removed the seeds. Make anything too spicy hot, and my wife can’t eat it. Bonus, it still had heat, and she could eat it. However, we all felt it needed more curry powder.
Swapped the water for coconut milk and added lime, lime zest, and peanut butter at the end of cooking to taste. I also seasoned with fish sauce throughout (I love fish sauce, but I think it drastically improved this recipe). Really, really tasty and an easy recipe to double.
Agree with all the others that the resulting dish was delicious but too watery. I with thicken the sauce next time just a bit with some blond roux.