Coconut-Lemongrass Seafood Stew with Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs shrimp, peeled and deveined, (13.5 oz) 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove lemongrass stalk pieces. Serve hot garnished with 1/4 cup chopped fresh cilantro.

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Frequently asked questions

How long does Coconut-Lemongrass Seafood Stew with Sweet Potato take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Seafood Stew with Sweet Potato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Coconut-Lemongrass Seafood Stew with Sweet Potato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Seafood Stew with Sweet Potato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Seafood Stew with Sweet Potato?

Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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