Little Girl, Big Knife’s Market Shrimp and Sweet Potato Curry Recipe.
Everyone has been asking for Christina’s shrimp and sweet potato curry recipe. Little Girl, Big Knife succeeds in tantalizing our senses and comforting our souls with locally sourced sweet potatoes and shrimp.
Shrimp and Sweet Potato Curry (serves 4-6)
1/2 onion, chopped
2 inch knob of ginger, chopped
2 cloves of garlic, chopped
2 tablespoons of coconut oil
1 tablespoon of salt
1/2 tablespoon each of tumeric, garam masala, coriander, cumin
1 1/2 tablespoons curry powder
1/4 teaspoon red chile powder (or more if you like it hot)
3 tablespoons of brown sugar
1 (14 oz) can of roasted tomatoes
1 can of coconut milk
2 cups of diced sweet potatoes
1 lb of shrimp
1 cup of frozen peas
1/2 cup of chopped cilantro
Directions:
Heat coconut oil on medium heat in a large skillet and add onions, garlic and ginger and sauté for 5 minutes. Add salt, tumeric, garam masala, coriander, cumin, curry and chile powder – cook for two minutes then add brown sugar, cook for additional minute and add roasted tomatoes. Simmer for 5 minutes then add sweet potatoes and coconut milk. Cover and simmer for 10 minutes, add peas. Simmer until sweet potatoes are tender and then add the shrimp. Cook shrimp until they are pink and opaque, add cilantro and serve.
