Thai-Inspired Coconut Shrimp Curry with Sweet Potato & Green Bean Medley

Ingredients

• 1 1/2 lbs large shrimp, peeled & deveined, patted dry
• 1 can (13.5 oz) coconut milk (full-fat), divided
• 2 tbsp red curry paste, mild variety, found in Asian aisle
• 1 tbsp fish sauce, essential umami flavor
• 2 tbsp lime juice, fresh
• 1 tsp brown sugar, balances spice & acidity
• 2 medium sweet potato, cubed, 1/2-inch cubes
• 8 oz fresh green beans, trimmed, cut into 2-inch pieces
• 1 medium red bell pepper, diced, adds sweetness
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp vegetable oil, for cooking
• 1/4 cup fresh basil leaves (Thai if possible), torn, for garnish
• to taste salt & black pepper

Instructions

1. 1

   Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.

2. 2

   Stir in curry paste and cook for 2 minutes, stirring constantly, until it darkens slightly and releases its aromatics.