Curried Shrimp on a Sweet Potato

Name: Curried Shrimp on a Sweet Potato
Ingredients: 1 small sweet potato (about 6 ounces); 2 teaspoons extra-virgin olive oil; 1/2-inch piece fresh ginger, peeled and thinly sliced; 1/4 medium red bell pepper, cut into very thin strips (about 1/4 cup total); 1 teaspoon Thai red curry paste (or substitute good-quality Indian curry powder); 3 tablespoons coconut milk; 4 ounces any size shrimp, peeled, deveined, and cut into 1/2-inch pieces; Kosher or sea salt; Finely chopped fresh cilantro leaves

December 14, 2011

This potato topper was inspired by Polynesian and Southeast Asian combinations of shrimp and mashed sweet potatoes. A good-quality Indian curry powder can be substituted for the Thai curry paste.

Cooks' Note

Feel free to roast more than one sweet potato at a time and keep it, wrapped in aluminum foil or plastic, in the refrigerator for up to 1 week before reheating in a low oven or in the microwave while you make the topping. If you can’t find a sweet potato this small, roast one twice the size (it will take longer, obviously), and cut it in half before topping.

Recipe notes

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