Sweet Potato Coconut Curry with Shrimp

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.0
  • Total Fat: 6.9 g
  • Cholesterol: 221.0 mg
  • Sodium: 437.0 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 25.7 g

View full nutritional breakdown of Sweet Potato Coconut Curry with Shrimp calories by ingredient
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From the cookbook "The Healthy Slow Cooker"

Serve over Brown or Basmati Rice with some vegetables
From the cookbook "The Healthy Slow Cooker"

Serve over Brown or Basmati Rice with some vegetables

Number of Servings: 4


    1 TBS Olive Oil
    2 med. onions, finely chopped
    4 cloves garlic, minced
    1 TBS ginger root, minced
    1 C. vegetable stock
    2 sweet potatoes, peeled and cut into 1" chunks
    2 tsp Thai green curry paste (*It's definitely got some kick, if you don't like your curries so hot, cut back on the amount of paste you use.)
    1 TBS freshly squeezed lime juice
    1/2 C. light coconut milk
    1 lb. cooked, peeled shrimp (thawed if frozen)
    1/4 chopped fresh cilantro


In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened (about 3 minutes). Add garlic and ginger root and cook, stirring, for 1 minute. Add vegetable stock. Transfer to slow cooker.

Add sweet potatoes and stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are tender.

In a small bowl, combine curry paste and lime juice. Add to the slow cooker and stir well. Stir in coconut milk and shrimp. Cover and cook on high for 20 minutes, or until shrimp are heated through. Transfer to serving dish. Garnish with cilantro and serve.

**Can also garnish with toasted slivered almonds (1/4C), but I have not included them**

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FRECKS96.

TAGS:  Fish | Dinner | Fish Dinner |

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