NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 medium sweet potato

0.25 cup full-fat coconut milk

1 tsp coconut oil

1 cup fresh spinach

0.5 cup red bell pepper

1 tbsp red curry paste

0.5 cup low-sodium vegetable broth

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Peel and cube the sweet potato into half-inch pieces, and finely dice the red bell pepper.

• 2

  Heat the coconut oil in a large skillet or pot over medium heat, then add the minced garlic and grated ginger, sautéing for 1 minute until aromatic.

• 3

  Stir in the red curry paste and cook for another minute to bloom the spices.

• 4

  Pour in the vegetable broth and add the cubed sweet potatoes; bring to a simmer, cover, and cook for 8 to 10 minutes until the potatoes are fork-tender.

• 5

  Add the diced bell pepper and coconut milk to the skillet, stirring to combine the creamy sauce.

• 6

  Add the shrimp to the pan in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque.

• 7

  Fold in the fresh spinach and stir until just wilted, then season with sea salt and black pepper.

• 8

  Remove from heat and garnish with freshly chopped cilantro before serving.