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Shrimp & Sweet Potato Curry
with Lemongrass & Coconut Milk
35 MIN
4 Servings
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, peppers, and juicy shrimp in a creamy coconut broth gently spiced with fragrant lemongrass.
Get CookingWellness Details
Carb Conscious
500 Calories Or Less
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NutritionPER SERVING
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Calories370 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
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2 13.5-Oz Cans Light Coconut Milks
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1 lb Sweet Potatoes
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½ lb Sweet Peppers
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15 oz Baby Bok Choy
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2 Scallions
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1 Lime
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1 Tbsp Yellow Curry Paste
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1 stalk Lemongrass
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1 Tbsp Rice Vinegar
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients:
Meanwhile, cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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. Quarter the lime.
3
Start the curry:
In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked off. Add the coconut milk and lemongrass pieces; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until slightly reduced in volume.
4
Finish the curry & serve your dish:
Meanwhile, pat the shrimp dry with paper towels; season with salt and pepper. To the pot of curry, add the prepared bok choy and roasted sweet potatoes. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Carefully place the seasoned shrimp in an even layer on top of the curry. Loosely cover the pot with foil and cook, without stirring, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Remove the foil; stir to combine. Carefully remove the lemongrass pieces. Taste, then season with salt and pepper if desired. Serve the finished curry garnished with the sliced green tops of the scallions. Serve the lime wedges on the side; garnish with as much of the juice as you’d like. Enjoy!
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients:
Meanwhile, cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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. Quarter the lime.
3
Start the curry:
In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked off. Add the coconut milk and lemongrass pieces; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until slightly reduced in volume.
4
Finish the curry & serve your dish:
Meanwhile, pat the shrimp dry with paper towels; season with salt and pepper. To the pot of curry, add the prepared bok choy and roasted sweet potatoes. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Carefully place the seasoned shrimp in an even layer on top of the curry. Loosely cover the pot with foil and cook, without stirring, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Remove the foil; stir to combine. Carefully remove the lemongrass pieces. Taste, then season with salt and pepper if desired. Serve the finished curry garnished with the sliced green tops of the scallions. Serve the lime wedges on the side; garnish with as much of the juice as you’d like. Enjoy!
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