One-Pot Coconut Curry with Shrimp and Sweet Potato
A creamy, aromatic curry with tender shrimp and sweet potato in a fragrant coconut milk base, ready in under 30 minutes. This asian-inspired one pot ready in about 35 minutes pairs peeled and deveined shrimp, (13.5 oz) coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 12 oz, peeled and deveined shrimp
- 1 medium, diced into 1/2-inch cubes sweet potato
- 1 can (13.5 oz) coconut milk
- 2 tsp curry powder
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 1/2 cup, diced red bell pepper
- 1 tsp fish sauce
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat a large skillet over medium-high heat and add 1 tbsp oil. Sear 12 oz shrimp for 1-2 minutes per side until pink, then set aside.
- Step 2: In the same skillet, sauté 2 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
- Step 3: Add 1/2 cup diced red bell pepper and 1 medium diced sweet potato, cooking for 5 minutes until slightly softened.
- Step 4: Stir in 2 tsp curry powder and cook for 1 minute, then pour in 1 can coconut milk and 1 tsp fish sauce. Bring to a gentle simmer.
- Step 5: Return shrimp to the skillet, cover, and cook for 5-6 minutes until shrimp are opaque and sweet potato is tender.
- Step 6: Remove from heat, stir in 2 tbsp chopped cilantro, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry with Shrimp and 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 One-Pot Coconut Curry with Shrimp and 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in One-Pot Coconut Curry with Shrimp and 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 One-Pot Coconut Curry with Shrimp and Sweet Potato for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 One-Pot Coconut Curry with Shrimp and Sweet Potato?
Asian one pot 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.
What others are saying
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
