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Lunch recipe · from the recipe book

Shrimp, Sweet Potato and Spinach Coconut Curry

Tender shrimp and soft sweet potato simmer in a gingery, turmeric-gold coconut broth with wilted spinach, served over fluffy couscous for a creamy, gently spiced bowl.

Shrimp, Sweet Potato and Spinach Coconut Curry

Ingredients

  • 1 lb500 gShrimp
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 2½ medium350 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 6 cups loosely packed180 gBaby spinach
  • 1⅓ cups240 gCouscous, dry
  • 2½ cups600 gWater
  • 1½ medium160 gRed onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 2 tsp12 gFish sauce
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ⅛ tsp1 gSalt

Steps

  1. Prepare first: peel and cube the sweet potato, slice the red onion, mince the garlic, grate the ginger and chop the cilantro. Pat the shrimp dry.
  2. Make the couscous: bring 240 g of the water (about 1 cup) and the salt to a boil in a large pot, stir in the couscous, cover, take off the heat and let stand 5 minutes. Fluff with a fork, transfer to a covered bowl and wipe out the pot.
  3. Heat the canola oil in the same pot over medium heat. Add the red onion and cook 5 minutes until soft.
  4. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  5. Add the sweet potato, the coconut milk and the remaining 360 g of the water. Bring to a simmer, cover and cook 12 to 15 minutes until the sweet potato is tender.
  6. Stir in the fish sauce, then add the shrimp and simmer 3 to 4 minutes until pink and opaque, 145°F (63°C).
  7. Take the pot off the heat, stir in the spinach until wilted, then stir in the lime juice.
  8. Spoon the couscous into bowls, ladle the curry over it and top with the cilantro.

Contains: Fish, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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