The dinner edit 100

Spicy Mexican Shrimp Curry with Sweet Potato

Make spicy mexican shrimp curry with sweet potato, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 3 steps

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Spicy Mexican Shrimp Curry with Sweet Potato, plated and ready to serve. — The finished recipe. Spicy Mexican Shrimp Curry with Sweet Potato

Ingredients 1 to 6 for spicy mexican shrimp curry with sweet potato arranged separately on a dark worktop. — Ingredients 1 to 6. 65g Peppers. 85g Tomato. 75g Onions. 1 spray Olive oil. 92g Sweet potato. 80ml Coconut milk

Ingredients 7 to 10 for spicy mexican shrimp curry with sweet potato arranged separately on a dark worktop. — Ingredients 7 to 10. 263g Shrimps. 1g Cumin. 2g Chipotle paste. 2g Curry powder

Spicy Mexican Shrimp Curry with Sweet Potato, preparation step 1: Dice the onions, peppers and tomato, then sauté in a dry pan or with a touch of the coconut milk until softened. — Step 1. Dice the onions, peppers and tomato, then sauté in a dry pan or with a touch of the coconut milk until softened.

Spicy Mexican Shrimp Curry with Sweet Potato, preparation step 2: Add the cumin, curry powder and chipotle paste, toasting briefly to release the aromatics. Cube the sweet potato and add to the pan with the coconut milk, cover and simmer until the sweet potato is tender. — Step 2. Add the cumin, curry powder and chipotle paste, toasting briefly to release the aromatics. Cube the sweet potato and add to the pan with the coconut milk, cover and simmer until the sweet potato is tender.

The finished spicy mexican shrimp curry with sweet potato. — Step 3. Add the shrimps and cook through for 3-4 minutes until opaque and just cooked, then adjust seasoning and serve.

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