Curried Shrimp (Chicken) with Japanese Sweet Potato [HMC]

Curry is one of those dishes that conjures up an image of a sous chef flying between four pans at once, flames leaping, cooks yelling. But this curry takes place all in one pan, all the elements cooked sequentially: first the spices, then the broth, and finally the shrimp. This is definitely the kind of dish you'd order in a Thai restaurant and wonder, "How can it come out so fast?" Answer: they have their broth ready to go; it's just a matter of adding the rest of the ingredients. Here the rest of our ingredients are a load of goodness: turmeric, ginger, basil, sweet potatoes, red bell peppers, cauliflower, and, of course, omega-3-rich shrimp. This is mental health in a pan. (Just one).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the coconut oil over medium-low heat. Add the curry paste and turmeric, mix, and spread around the pan. Stir in the ginger, then the onion and a pinch of salt and saute about 3 minutes. Add 1/4 cup of the broth, stirring to remove any bits stuck to the pot, and cook until the liquid is reduced by half. Add the sweet potato and toss to coat. Add the coconut milk and the remainder of the broth, soy sauce and lime juice, and kaffir lime leaves. Bring to a simmer, then decrease the heat. Cover and cook until the sweet potato is just tender, about 10 minutes.

Step 2

Stir in the bell pepper, cauliflower, and string beans and simmer, covered, until crisp-tender, about 8 minutes. Gently stir in the shrimp and simmer until cooked through and just opaque, about 4 minutes. Add the lime juice, and taste; you may want to add a bit of salt and another squeeze of lime juice. Remove the kaffir lime leaves.

Step 3

Transfer to a serving dish, garnish with the Thai basil and cilantro, and serve immediately.

Step 4

A Japanese sweet potato is white-fleshed and has a firmer texture when cooked. It's also not as sweet as its orange cousin. If you can't find one, use a regular sweet potato.

Step 5

Store in an airtight container in the refrigerator for up to 3 days. Calories; 403 per serving.