Coconut-Lemongrass Seafood Stew with Sweet Potato

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, creamy stew simmered with lemongrass, coconut milk, and tender seafood complemented by sweet potatoes for a tropical island-inspired meal. This Asian Fusion-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, peeled and deveined, coconut milk, lemongrass stalk, bruised and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

12 oz shrimp, peeled and deveined
8 oz firm white fish fillets, cut into chunks
1 medium sweet potato, peeled and diced into 1/2-inch cubes
1 can (13.5 oz) coconut milk
1 lemongrass stalk, bruised and chopped
1 tbsp ginger, grated
2 garlic cloves, minced
1/2 tsp red chili flakes
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp vegetable oil
1/4 cup chopped fresh cilantro for garnish

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 2 minced garlic cloves, 1 tbsp grated ginger, and 1 bruised and chopped lemongrass stalk. Sauté for 2-3 minutes until fragrant.
Step 2: Add 1 diced medium sweet potato and 1 can (13.5 oz) coconut milk along with 1 cup water. Bring to a simmer and cook for 10 minutes until sweet potato is tender.
Step 3: Stir in 1 tbsp fish sauce, 1/2 tsp red chili flakes, and 1 tbsp lime juice. Add 12 oz shrimp and 8 oz white fish chunks. Simmer gently for 5 minutes until seafood is opaque and cooked through.
Step 4: Remove lemongrass stalk pieces. Serve hot garnished with 1/4 cup chopped fresh cilantro.