A simple Thai Green curry that's just bursting with flavor. A balanced dish with that whips up quickly.
NOTE: This recipe uses COOKED sweet potato. I usually have some roasted sweet potatoes on hand, but if you don't, you can boil diced sweet potatoes for 15 minutes OR microwave for 5 minutes.
To make Green Curry Shrimp:
Heat oil in pan over medium high heat. Add in garlic, ginger and onion, and stir until fragrant and translucent, about 3 minutes.
Stir in shrimp and a small pinch of salt. Cook for about 30 seconds.
Add in broccoli, cooked sweet potatoes, kaffir lime leaves (or lime juice) and a can of coconut milk. Stir and bring to a gentle simmer.
Add in green curry paste and stir until well incorporated. Bring mixture to a gentle simmer and cook until sauce is thickened. (About 6-7 minutes)
Taste, and add salt or more green curry paste if desired. Top with scallions (optional) and serve over hot cauliflower rice.