Shrimp and Sweet Potato Curry

Want to learn how to make this at home?



This is a twist from my mother's recipe. There is no secret ingredients or fancy spices... the key component for this home cooked curry is a pack of S&B Golden Curry sauce mix!
(you can pick up a pack of the curry sauce mix in most Asian supermarkets, but you might be able to find some in your local supermarkets in the Asian foods isle)



There are a lot of prepping for this recipe... so keep in mind that it might take up to an hour to complete this dish... takes less than 5 minutes to eat it :) this will feed at least 4 people and its THAT good.

1. Cook rice

• Click here to learn how to cook a batch of proper rice! 

2. Yam and Greens

• Peel and cut one yam or sweet potato in 1/2 inch slices... placed them in a baking sheet covered with tin foil (easier to clean) with cooking spray already applied.  Sprinkle some salt and pepper... bake in 400 degrees for 20-30 mins or till golden brown.

• Blanch about 1/2 lbs of pea sprouts... To blanch you boil the pea sprouts in slightly salted hot water for about 1-2 minutes then you soak the sprouts in ice cold water... drain and done! (you can substitute pea sprouts with other greens like broccoli or beans)

3. Curry Sauce

• Every S&B curry sauce mix contains two packets in the box. Use ONLY one pack (4 curry cubes). Mix with a cup of hot water in a sauce pan... stir in low heat until the sauce is completely dissolved.

4. Vegetables (chopped and dice to medium bite size)

• 1 large carrot
• 1 onion
• 4-5 mushrooms
• 1-2 teaspoons of soy sauce
• 1/2 cup hot water

Cooking Instructions:

• Heat up one tablespoon of cooking oil (canola or olive) in a deep skillet / pan. Start with the chopped carrots cook for about 2-3 minutes or till its slightly golden brown. Pour in the onion and mushrooms... add about 1-2 teaspoons of soy sauce for taste. Stir evenly, cover and let it simmer in medium heat for about 2-3 minutes... Once the vegetables a completely cooked through, pour in the curry sauce mix and add about 1/2 cup of hot water to balance out the sauce consistency... if the sauce is still too thick, add another 1/2 cup of water.

5. Add the Shrimp

• Once the sauce mix has been simmered for about 10 minutes...go ahead and add the shrimps... stir till it's cooked or when it turns red.  Remember, don't cook the shrimp too long... overcooked seafood is NO BUENO!

6. Time to Eat

• Garnish the dish with some chopped Thai basil :)

LEFT OVER SAUCE is perfect for lunch the next day!!! Beth made some multi-grain brown rice and baked some white tilapia fish... and we added some green peas to the curry sauce... simmered for a few minutes then poured over the fish and rice... TA DA !!! LEFT OVER SAUCE IS AWESOME!