Shrimp and Potato Curry with Tomato and Carrot

Name: Shrimp and Potato Curry with Tomato and Carrot
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai-inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tablespoon coconut oil or vegetable oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon red curry paste, or to taste; 1 (13.5 oz) can full-fat coconut milk; 1 cup vegetable broth; 1 lb Yukon Gold potatoes, peeled and cubed (1-inch pieces); 2 medium carrots, peeled and sliced into rounds; 1 (14.5 oz) can diced tomatoes, undrained; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1/2 cup fresh cilantro, chopped; Salt to taste; Optional: Cooked jasmine rice for serving; Optional: Lime wedges for serving

MediumThai-inspiredPrep: 20 minutesCook: 30 minutesServes 4

Embark on a culinary journey to the vibrant streets of Southeast Asia with this aromatic shrimp and potato curry, a dish that captivates with its rich, complex flavors and comforting warmth. The creamy coconut milk base, infused with a medley of exotic spices, cradles tender shrimp, soft potatoes, and sweet carrots, creating a tapestry of textures and tastes. Each spoonful offers a delightful balance of savory, mildly spicy, and subtly sweet notes, with a hint of tang from the tomatoes. This curry is a celebration of fragrant spices and fresh ingredients, promising a deeply satisfying and soul-warming experience that transports your senses to distant lands.

Shrimp and Potato Curry with Tomato and Carrot

Ingredients

•1 lb large shrimp, peeled and deveined
•1 tablespoon coconut oil or vegetable oil
•1 small onion, chopped
•2 cloves garlic, minced
•1 tablespoon fresh ginger, grated
•1 tablespoon red curry paste, or to taste
•1 (13.5 oz) can full-fat coconut milk
•1 cup vegetable broth
•1 lb Yukon Gold potatoes, peeled and cubed (1-inch pieces)
•2 medium carrots, peeled and sliced into rounds
•1 (14.5 oz) can diced tomatoes, undrained
•1 tablespoon fish sauce
•1 teaspoon brown sugar
•1/2 cup fresh cilantro, chopped
•Salt to taste
•Optional: Cooked jasmine rice for serving
•Optional: Lime wedges for serving

Dietary Info

Gluten-FreeDairy-Free

Instructions

1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3
Add the red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
4
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
5
Add the cubed potatoes and sliced carrots. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
6
Stir in the diced tomatoes, fish sauce, and brown sugar. Add the shrimp and cook for 3-5 minutes, or until they turn pink and opaque.
7
Remove from heat and stir in the fresh chopped cilantro. Taste and adjust seasoning with salt if needed.
8
Serve hot, optionally over cooked jasmine rice, with lime wedges on the side for a burst of freshness.

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