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easy shrimp curry

25-Minute Easy Shrimp Curry with Sweet Potato

Insanely easy shrimp curry recipe served over rice loaded with herbs and vegetables! Perfect for a cozy meal that is super satisfying and full of that spicy flavor! Nothing complicated in this recipe and is absolutely delicious each time!
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Total Time:25 minutes
Course: Main Course
Cuisine: Asian
Keyword: easy shrimp curry
Servings: 4

Ingredients

  • 1 pound shrimp peeled, tail-off, and deveined
  • ½ red onion diced
  • 3 garlic cloves peeled and minced
  • 1 tablespoon ginger crushed or finely minced
  • 2 sweet potatoes diced in small cubes
  • 1 bunch bok choy chop the stalks and roughly chop the leaves
  • 2 cups chicken broth
  • 13.5 ounces coconut milk
  • ½ tablespoon fish sauce
  • 2½ tablespoons Thai red or yellow curry paste
  • 1 teaspoon red chili flakes
  • juice from ½ a lime
  • olive oil

Toppings

  • chopped cilantro
  • ½ red onion sliced in half rings
  • lime wedges
  • chili flakes
  • crushed peanuts or cashews optional

Rice

  • jasmine rice cooked

Instructions

  • In a large stock pot, coat the bottom with olive oil over medium heat. Once the oil is heated, add the diced onion, ginger, garlic, and Thai curry paste. Cook until the onions are translucent for 3 minutes, stirring occasionally.
  • Add the diced sweet potato and chopped bok choy stalks and cook until softened. Stir occasionally.
  • Add the shrimp to the pan and sauté for 2-3 minutes until it starts to change to a reddish-orange color. Once the color starts to change add the coconut milk, chicken broth, fish sauce, chili flakes, and juice of half a lime. Simmer for 5-7 minutes.
  • Add the bok choy leaves and simmer for another 5 minutes until the curry has slightly thickened. Spoon the curry on top of a scoop of rice. Add the toppings. Enjoy!

Notes

  1. For a quick time save, we like to use the Trader Joe’s Crushed Ginger Cubes and Trader Joe’s Minced Garlic as there is no peeling or mincing needed.
  2. Frozen or fresh shrimp can be used in this recipe. If using frozen, plan to cook the shrimp a couple minutes longer in the pan before the color will change.
  3. In this easy shrimp curry, we used the Thai yellow curry paste. You can use either the Thai Red or Yellow Curry Paste depending on your spice tolerance. The red curry paste will be spicier than the yellow. 
  4. See Sam’s Pro Tips for this Easy Shrimp Curry for further detail.