Red Curry Shrimp And Sweet Potato Stir fry

Ingredients

1 pound jumbo shrimp, peeled, deveined, and tail-off 1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

4 tablespoons avocado oil

3 cups small florets of broccoli

(1 small head)

1 cup finely diced red bell pepper (1 medium)

1 pound spiralized sweet potato

(1 large)

2 tablespoons red curry paste

(I use Mae Ploy)

1 (13-ounce) can unsweetened full-fat coconut milk

1 teaspoon fish sauce (I use Red

Boat)

2 tablespoons fresh cilantro leaves

Directions

Season the shrimp with salt and pepper.

In a large skillet over medium-high heat, heat 2 tablespoons of the oil. When shimmering, add the shrimp to the skillet in a single layer and sear until cooked through and golden brown, 2 to 3 minutes per side. You may need to do this in batches depending on the size of your skillet.) Transfer the cooked shrimp to a plate and set aside.

Add another 1 tablespoon oil to the skillet along with the broccoli florets and red bell pepper. Cook, stirring, for 2 minutes, then add ¼ cup water. Continue sautéing the veggies until the water has completely evaporated and the veggies are tender,

3 to 4 minutes.

Add the remaining 1 tablespoon oil to the skillet and the spiralized sweet potato and cook, stirring, until just tender, about 4 minutes. Transfer the cooked sweet potato and veggies onto the plate with the shrimp and set aside.

If the skillet is dry, add 1 more teaspoon oil along with the red curry paste. Cook the red curry paste, stirring, until fragrant, about 1 minute. Pour in the coconut milk and whisk to combine with the curry paste. Bring to a simmer. Once simmering, add the fish sauce, then the cooked veggies and shrimp back into the skillet, and toss until evenly coated.