Some meals just make the whole house smell like you have it together. This is one of those.
Coconut milk, sweet potato, and our Sweet Curry Powder simmer into a golden, creamy sauce that does all the impressing for you. Add shrimp, a handful of spinach, and a squeeze of lime — dinner's done. The parsnip is the quiet star here, adding a subtle sweetness that deepens the curry without you lifting a finger.
Spoon it over basmati rice. Top it with cilantro, if you have it. Sit down.
This is the kind of weeknight meal that makes you feel like you planned ahead even when you didn't. Anti-inflammatory, gut-friendly, and genuinely delicious — not in a "healthy food that's fine" way, but in an "everyone went back for seconds" way.
What makes it work: Calicutts Sweet Curry Powder brings warm, golden depth — earthy and slightly sweet — that turns a can of coconut milk into something that tastes like it simmered for hours.
Perfect for: Weeknight dinners, meal prep bowls, when you want something warming without anything heavy, impressing someone without trying.
Works with: Wild-caught shrimp, chicken thighs, chickpeas for a vegetarian version, or extra vegetables like cauliflower and snap peas.
Pro tip: Bloom the curry powder in the pan before adding liquid — that sixty seconds of toasting unlocks the full flavor of the blend.
Cook the aromatics: Heat 1 tablespoon coconut oil in a large deep skillet or Dutch oven over medium heat. Add 1 pieces diced yellow onion and sauté until softened and translucent.
Bloom the curry powder: Add 2 tablespoons Calicutts Sweet Curry Powder. Stir constantly to toast the spice blend and coat the onions — this blooming step brings out the full depth of the Sweet Curry Powder.
Simmer the sweet potato and parsnip: Pour in coconut milk and stir to combine into a smooth, golden sauce. Add cubed sweet potato and parsnip. Simmer until just tender but still holding their shape.
Add the bell pepper: Add red bell pepper and simmer until just tender.
Cook the shrimp: Add wild-caught shrimp to the curry and cook until pink and curled, stirring occasionally. Be careful not to overcook — shrimp go from perfect to rubbery quickly.
Finish with spinach and lime: Stir in spinach until heated through. Remove from heat and stir in juice of a lime. Taste and adjust salt or add more Calicutts Sweet Curry Powder, if desired.
Serve: In bowls, spoon curry over basmati rice. Top generously with fresh cilantro, as desired, and an extra squeeze of lime.
Coconut Curry Shrimp with Sweet Potato
Jessica Hughes
Author:
Jessica Hughes
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Some meals just make the whole house smell like you have it together. This is one of those.
Coconut milk, sweet potato, and our Sweet Curry Powder simmer into a golden, creamy sauce that does all the impressing for you. Add shrimp, a handful of spinach, and a squeeze of lime — dinner's done. The parsnip is the quiet star here, adding a subtle sweetness that deepens the curry without you lifting a finger.
Spoon it over basmati rice. Top it with cilantro, if you have it. Sit down.
This is the kind of weeknight meal that makes you feel like you planned ahead even when you didn't. Anti-inflammatory, gut-friendly, and genuinely delicious — not in a "healthy food that's fine" way, but in an "everyone went back for seconds" way.
What makes it work: Calicutts Sweet Curry Powder brings warm, golden depth — earthy and slightly sweet — that turns a can of coconut milk into something that tastes like it simmered for hours.
Perfect for: Weeknight dinners, meal prep bowls, when you want something warming without anything heavy, impressing someone without trying.
Works with: Wild-caught shrimp, chicken thighs, chickpeas for a vegetarian version, or extra vegetables like cauliflower and snap peas.
Pro tip: Bloom the curry powder in the pan before adding liquid — that sixty seconds of toasting unlocks the full flavor of the blend.
Ingredients
1.5 lbs Wild-caught shrimp, peeled and deveined, tails off
1 Tbsp Coconut oil
1 Yellow onion, diced
2 Tbsp Calicutts Sweet Curry Powder
1 Can Full-fat coconut milk (13.5 oz)
1 Large sweet potato, peeled and cubed
1 Parsnip, peeled and cubed
1 Red bell pepper, diced
1 C Frozen spinach
1 Lime, cut in wedges
Fresh cilantro, chopped (optional)
3 C Basmati rice, cooked
Directions
Cook the aromatics: Heat 1 tablespoon coconut oil in a large deep skillet or Dutch oven over medium heat. Add 1 pieces diced yellow onion and sauté until softened and translucent.
Bloom the curry powder: Add 2 tablespoons Calicutts Sweet Curry Powder. Stir constantly to toast the spice blend and coat the onions — this blooming step brings out the full depth of the Sweet Curry Powder.
Simmer the sweet potato and parsnip: Pour in coconut milk and stir to combine into a smooth, golden sauce. Add cubed sweet potato and parsnip. Simmer until just tender but still holding their shape.
Add the bell pepper: Add red bell pepper and simmer until just tender.
Cook the shrimp: Add wild-caught shrimp to the curry and cook until pink and curled, stirring occasionally. Be careful not to overcook — shrimp go from perfect to rubbery quickly.
Finish with spinach and lime: Stir in spinach until heated through. Remove from heat and stir in juice of a lime. Taste and adjust salt or add more Calicutts Sweet Curry Powder, if desired.
Serve: In bowls, spoon curry over basmati rice. Top generously with fresh cilantro, as desired, and an extra squeeze of lime.
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