Equipment
Ingredients
Aromatics & Spices
- 15 ml coconut oil
- 1 yellow onion, diced
- 3 garlic, minced
- 10 g fresh ginger, grated
- 15 g caribbean curry powder
- 3 g fresh thyme, leaves only, chopped
Vegetables & Broth
- 400 g sweet potato, peeled and diced into 1.5cm cubes
- 400 ml full-fat coconut milk, stirred well
- 120 ml vegetable broth
Proteins & Greens
- 450 g large shrimp, raw, peeled, deveined, tails removed
- 100 g kale, tough stems removed, roughly chopped
Finishing
- 15 ml lime juice, freshly squeezed
- 5 g kosher salt
Nutrition (per serving)
Method
Heat the coconut oil in a large deep skillet over medium heat. Add the diced yellow onion, minced garlic, and grated ginger. Cook, stirring frequently with a wooden spoon, until the onions are soft and translucent.
Sprinkle the Caribbean curry powder and fresh thyme over the aromatics. Cook for one minute, stirring constantly, until the spices are deeply fragrant.
Add the diced sweet potatoes, full-fat coconut milk, and vegetable broth to the skillet. Stir to combine, scraping up any browned bits from the bottom. Bring the liquid to a gentle bubble, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are tender.
Stir the raw shrimp and chopped kale into the simmering broth. Cook gently until the shrimp curl into a C-shape, turn entirely opaque, and reach an internal temperature of 63°C/145°F. The kale should wilt simultaneously.
Remove the skillet from the heat. Stir in the fresh lime juice and kosher salt. Taste the broth and adjust the seasoning if necessary before serving immediately.
Chef's Notes
- Always ensure you use dedicated cutting boards for raw seafood and fresh vegetables to prevent cross-contamination in your kitchen.
- Caribbean curry powders differ from standard Indian blends by typically featuring a heavier emphasis on turmeric, coriander, and allspice, while often omitting cumin. If you cannot find a Caribbean blend, use Madras curry powder and add a pinch of ground allspice.
- The acid from the fresh lime juice added at the very end is crucial. It cuts through the rich coconut milk and sweet potato, balancing the entire flavor profile of the dish.
Storage
Refrigerator: 2 days — Store in an airtight container. Shrimp can become rubbery upon reheating, so warm very gently.
Freezer: 1 month — The texture of the sweet potato may become slightly mushy after freezing and thawing.
Reheating: Warm gently on the stovetop over low heat until just heated through to prevent overcooking the shrimp.
