Ingredients
1 can coconut milk
1 can thai yellow curry paste
1/2 a large onion (large dice)
2-3 sweet potatoes (depending on size) (cut into chunks)
1/2 tsp garlic
1/2 tsp ginger
1/2 tsp chili flakes (optional)
1tbs lime juice
1-2 lbs peeled and deveined shrimp
2 tbs olive oil
Directions
Start by heating 1 tbs of the olive oil in a pot, once hot add the curry paste, stir and heat to release the flavors (about 4mins) add the coconut milk and bring to a simmer. Once it has reached a simmer blend the mixture in the pot using an immersion blender until its smooth. Add the sweet potatoes to the blended mixture, cover and cook until sweet potatoes are cooked (5-10mins).
Meanwhile in another pot heat the remaining olive oil and add the onions, garlic, ginger and chili flakes. Fry the onions until they are slightly brown, remove the onion and add the shrimp in batches and cook until they turn pink. Once all the shrimp is done, add all the shrimp back into the pot, add the onions and the curry mixture. Bring this to a boil uncovered stirring occasionally. Check seasoning for salt, and add if necessary. Add lime juice and mix in just before serving.