Test Kitchen: Shrimp and Sweet Potato Curry
Sweet Louisiana gulf shrimp with Indian spices over jasmine rice
Sweet Louisiana Gulf shrimp pair perfectly with the multi-layered complexity of Indian spices with notes of cinnamon, cardamom and citrus. Aromatic Jasmine Rice completes this dish that’s both comforting and exotic. Double the batch so that there’s lots for lunchbox packing.
Ingredients
For the sweet potato curry:
- 1 large sweet potato, peeled & cubed
- Roasted Chile Avocado Oil
- 1 1/4 tsp. Garam Masala, divided
- 3 tbsp. Shallot Extra Virgin Olive Oil
- 4 cups diced onion
- 2 cups diced celery
- 1 cup diced carrot
- 1/4 cup Madras Curry Powder
- 1/4 tsp. cayenne pepper
- 6 cloves garlic
- 2-inch piece of peeled fresh ginger
- 2 tsp. salt
- 1, 28-oz. can diced tomatoes
- 3 cups water
- 1 lb. medium peeled & deveined shrimp
- 2 cans full-fat coconut milk
For the jasmine rice:
- 2 cups raw jasmine rice
- 2 tbsp. Garlic Extra Virgin Olive Oil
- 2 tsp. Red Stick Spice Co. House Blend
- 2 tsp. salt
- 1 can coconut cream
- Water
Method
For the sweet potato curry:
- Coat the sweet potato cubes in Roasted Chile Avocado Oil and 1 tsp. Garam Masala. Roast at 400° until the potatoes are tender—about 10 minutes. Set aside.
- In a stock pot, sauté onion, celery, carrot, garlic, ginger, Madras Curry Powder, salt, 1/4 tsp. Garam Masala, and cayenne in Shallot Extra Virgin Olive Oil. Sweat the vegetables, without browning, over medium-low heat until carrot is tender. Stir in tomatoes and water.
- Transfer to blender (in batches, if necessary) and blend until very smooth.
- Return to the pot and add in coconut milk, roasted sweet potatoes, and shrimp. Bring to a simmer. Cook until the shrimp are firm, pink, and opaque—about five minutes. Taste and adjust with salt and cayenne. Serve over Jasmine Rice (recipe follows).
For the rice:
Sauté rice with Garlic Extra Virgin Olive Oil, House Blend, and salt. Heat until the rice is coated with oil and seasonings and just begins to smell nutty—do not brown. Add in a combination of coconut cream and water to make 4 cups liquid. Bring to a full rolling boil. Reduce to simmer and cover. Cook for 20 minutes. Fluff with a fork and serve with the curry.