Shrimp & Sweet Potato Curry with Lemongrass & Coconut Milk
Seamus Mullen

Shrimp & Sweet Potato Curry

with Lemongrass & Coconut Milk

35 MIN
2 Servings
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From the Test Kitchen

For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. This vibrant curry combines tender bites of sweet potato, bok choy, and plump shrimp in a creamy coconut broth that’s gently spiced with fragrant lemongrass and yellow curry paste.

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Dietary Information

Carb Conscious 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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fresh
ingredients
Shrimp & Sweet Potato Curry with Lemongrass & Coconut Milk
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 13.5-Oz Can Light Coconut Milk
  • ½ lb Sweet Potato
  • 10 oz Baby Bok Choy
  • 2 Scallions
  • 1 Lime
  • 1 Tbsp Yellow Curry Paste
  • 1 stalk Lemongrass
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Quarter the bok choy lengthwise through the stem ends. Cut off and discard the bottom inch of the stems; separate the leaves. Halve the lime crosswise.

Start the curry:
2 Start the curry:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the curry paste and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the coconut milk (carefully, as the liquid may splatter), sliced sweet potato, lemongrass pieces, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 13 to 15 minutes, or until the liquid is slightly reduced in volume and the sweet potato is tender when pierced with a fork. 

Finish the curry:
3 Finish the curry:

Pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and prepared bok choy to the pan. Loosely cover with foil and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Carefully remove and discard the lemongrass pieces. Taste, then season with salt and pepper if desired.

Serve your dish:
4 Serve your dish:

Serve the finished curry garnished with the sliced green tops of the scallions. Serve the lime halves on the side; garnish with as much of the juice as you’d like. En

Tips from Home Chefs

Shrimp & Sweet Potato Curry

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Quarter the bok choy lengthwise through the stem ends. Cut off and discard the bottom inch of the stems; separate the leaves. Halve the lime crosswise.

2 Start the curry:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the curry paste and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the coconut milk (carefully, as the liquid may splatter), sliced sweet potato, lemongrass pieces, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 13 to 15 minutes, or until the liquid is slightly reduced in volume and the sweet potato is tender when pierced with a fork. 

Start the curry:
Finish the curry:
3 Finish the curry:

Pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and prepared bok choy to the pan. Loosely cover with foil and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Carefully remove and discard the lemongrass pieces. Taste, then season with salt and pepper if desired.

4 Serve your dish:

Serve the finished curry garnished with the sliced green tops of the scallions. Serve the lime halves on the side; garnish with as much of the juice as you’d like. En

Serve your dish:
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