I make curries all. the. time. They are perfect for when I have a hodgepodge of this and that vegetable, and a bit of time on my hand.
Full disclosure - coconut milk is insanely fattening. I'm talking 450 calories and 50 grams of fat per cup, fattening. So, I've taken to subbing in light coconut milk with crushed tomatoes and stock as a healthier, more nutritious filler. I pack my curries full of vegetables and eat them solo, without rice, but I certainly wouldn't fault you for making big serving of jasmine rice to accompany this.
Inspired by Bon Appetit
2 tbsp coconut oil
1 tbsp minced ginger
2 large cloves garlic, minced
2 tbsp curry paste
1 (14.5-oz) can crushed tomatoes
1 can light coconut milk
1 tbsp fish sauce
2 small sweet potatoes, cut into 1" pieces
1 cup chicken stock
1 red bell pepper, cut into strips
2 cups snap peas, halved on the diagonal
1 cup frozen peas
1 lb large shrimp
1 lime, quartered
4 tbsp cilantro, chopped
1 jalapeño, thinly sliced
Shrimp and Sweet Potato Red Curry
Heat coconut oil in a large heavy pot over medium heat. Add ginger, garlic and curry paste and cook for 3 minutes, stirring constantly. The paste will stick to the bottom of the pot - that's OK.
Add tomatoes and scrape up all of the brown bits stuck to the pot. Cook tomato mixture for 4 minutes over medium heat. Stir in coconut milk and fish sauce. Bring to a boil; then reduce to a simmer and cook uncovered for 20 minutes.
Add sweet potatoes and add chicken stock to cover the potatoes. Cover pot and cook for 12 minutes or until potatoes are nearly ready. Add red bell peppers, sugar snap peas and shrimp, and cook for 3-4 minutes until shrimp are cooked through. Finally, stir in the frozen peas and remove the curry from the heat. The peas will cook in the residual heat.
Spoon into four bowls, garnish with cilantro and jalapeños and serve with a lime quarter.