Sweet Potato Shrimp Coconut Curry
Enjoy this delicious sweet potato shrimp coconut curry recipe.
Servings: 4 people
Ingredients
- 3 sweet potatoes
- 12 oz Bag of Shrimp
- 1 can coconut milk
- 1/4 cup shredded coconut
- 1 teaspoon brown sugar
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon basil seasoning
- 1 teaspoon cilantro seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon montreal steak seasoning
Instructions
- Gather all your ingredients
- Cut your sweet potatoes up into smaller pieces
- Put your potatoes in a pot and cook over medium heat. You want to cook the potatoes until they are half done, don't let them get to where they are to soft and falling apart.
- In a separate bowl add coconut milk, regular milk. salt, curry, apple cider vinegar, basil, cilantro, garlic powder and montreal steak seasoning. Stir really well. Set aside.
- When your potatoes are finished remove from heat drain the water out and set aside.
- Pour your bowl mixture into your pot of sweet potatoes.
- Return your pot of potatoes to the stove and bring to a boil then reduce heat and cook for 5 minutes stirring occasionally, then turn off and remove from stove.
- Heat a frying pan and cook your shrimp about 5 minutes or until fully cooked.
- In a separate frying pan add the shredded coconut and brown sugar cooking on medium low heat until golden brown about 1 minute.
- Add the shrimp to your pot of sweet potatoes and stir it in.
- Add the shredded coconut to the top
