I found this recipe on my local news channel. I had the majority of these ingredients on hand and was able to cook up this dish rather quickly. Which is a bonus in my book.
I served it with rice and it was fantastic. The only thing I would do differently is make this a bit thicker next time. And it would work well with chicken.
Coconut Curry Shrimp
Adapted from New York One News
16 medium size raw, peeled and deveined shrimp
1 15-ounce can coconut milk*
1 15-ounce can of diced tomatoes
1 jar Thai style red curry paste*
1 medium onion
1 medium sweet potato
1 clove garlic
1 tbs minced ginger
chopped fresh cilantro
Begin by adding a splash of vegetable oil to a large, heavy bottomed pot on medium to medium high heat and add 1 medium rough chopped onion.
Once the onion has softened up, add 1 large minced clove of garlic, about 1 tbs finely minced peeled ginger, and 1 medium 1/2 inch cubed sweet potato. Let that go a minute or so and then add 1 15-ounce can of coconut milk.
Turn the heat up a bit and add just enough chicken stock to just cover the sweet potatoes and let that simmer along.
After 6 minutes or so, when the sweet potatoes are just about cooked through, add 1 heaping tbs red curry paste, 1 15-ounce can of diced tomatoes juice and all 16 medium size raw, peeled and deveined shrimp. Add just enough chicken stock to cover those and let that simmer along until the shrimp are cooked through.
You could also add some chopped green onions at this point if you like and, once the shrimp are cooked through, serve it up in individual bowls with fresh chopped cilantro over the top.
*You can find canned coconut milk and Thai curry paste in Asian food stores or in the specialty food aisle of larger supermarkets.