Gulf Shrimp & Sweet Potato Curry with Jasmine Rice
4 – 6
servings1
hour
This delicious curry combines Louisiana produce and Gulf seafood with the complex flavors of Madras Curry Powder and Garam Masala. The result is a curry that comes together in a snap and hits all the flavor notes.This curry took home first prize in the Capital Chefs’Showcase benefiting Cancer Services of Greater Baton Rouge. Theevent hosts hundreds of folks who turn out to taste delicious dishes from Baton Rouge’s best chefs.Â
Ingredients
1 large sweet potato, peeled & cubed
1 tsp Garam Masala
4 cups diced onion
2 cups diced celery
1 cup diced carrot
0.25 cup Madras Curry Powder
1/4 tsp Cayenne
6 cloves garlic
2 inch piece of peeled fresh ginger
2 tsp salt
28 oz diced tomatoes
3 cups water
2 cans full fat coconut milk
1 lb medium peeled and deveined shrimp
Salt, Cayenne and Garam Masala, to taste
Steamed jasmine rice for serving
Instructions
- Preheat oven to 400°F. Coat the sweet potato cubes in Roasted Chile Avocado Oil and Garam Masala. Roast untilthe potatoes are tender – about 10 mins. Set aside.
- Heat a dutch oven over medium heat. Drizzle in Shallot Extra Virgin Olive Oil to coat the bottom. Saute the onion,celery, carrot, garlic, ginger, Madras Curry Powder, salt and cayenne until the vegetables are softened. Add intomatoes and water. Bring to a simmer for 10 mins.
- Transfer to blender, working in batches, and blend until very smooth.
- Return to the pot and add in coconut milk, roasted sweet potatoes and shrimp. Bring back to a simmer. Cook untilthe shrimp are firm and opaque pink – about five minutes. Taste and adjust with salt, cayenne and Garam Masala.
- Serve over Jasmine Rice.
