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Have I mentioned previously that I live in the middle of nowhere? It has been tough moving out to the farm with Jeremy. I’m isolated from my family and friends; there is no decent shopping within an hour and no fancy restaurants. If I want a flavorful dinner, I have to cook it myself or drive. I love curry, and there is no chance that I’m getting it locally, which means I have to use recipes from the brazen kitchen and cookbooks to create a tasty dish. I’ve learned to make a pretty good chicken curry dish, but it isn’t quick to make. I decided to play around with some ingredients to make a curry style dish that is less time consuming to prepare. I had a bag of Alexia Spicy Sweet Potato Fries that I daydreamed would be delicious in a coconut curry dip, but then I thought if I added some shrimp and kale it would make a quick and easy skillet meal. My daydream led to my favorite test kitchen recipe to date, a Shrimp, Kale, and Sweet Potato Skillet with a Coconut Curry Sauce.
This dish doesn’t require a lot of time or ingredients. I love the aroma of coconut milk, and it basically soaks into the Alexia Spicy Sweet Potato Fries when you pour the sauce over them. You could substitute the shrimp for cooked chicken if you didn’t have shrimp handy (scallops might be pretty nifty too). Canned coconut milk can be quite thin, so I thickened it with a little cornstarch. This dinner came together in less than 30 minutes (and was gone in under 10).
I’m going to share few tips you should know about cooking with coconut milk. Canned coconut milk is not the same as boxed coconut milk. Boxed coconut milk is much thinner and less rich than canned coconut milk. You can substitute in a pinch, but the flavor won’t be as rich. Never boil either form of coconut milk, it will separate. You need to heat it on low.
- ½ bag Alexia Spicy Sweet Potato Fries
- ½ bunch of kale stems removed and chopped
- 12-16 large shrimp cooked deveined and shell removed
- ¾ cup canned coconut milk
- 1 teaspoon cornstarch
- 1½ tablespoons minced garlic
- 1 teaspoon red curry paste
- Coconut or olive oil for sautéing
- Salt and Pepper to taste
- Bake Alexia Spicy Sweet Potato Fries as directed on packaging.
- Coconut Curry Sauce:
- Mix cornstarch with a tablespoon of coconut milk until well combined and no longer lumpy
- Place cornstarch mixture in a small pot on low heat and slowly add remaining coconut milk
- Mix in red curry paste.
- Simmer on low while you prepare the rest of the dish.
- Shrimp, Kale, & Sweet Potato Skillet
- Add coconut oil to skillet over medium heat.
- Add garlic and turn quickly.
- Add in kale and shrimp thoroughly coating with oil and garlic.
- Add salt and pepper to taste
- When kale is wilted stir in the sweet potato fries.
- Remove from heat and pour over the coconut curry sauce
Alexia products are available in several varieties. A few of my favorites are the Alexia Spicy Sweet Potato Fries, Alexia Sweet Potato Fries with Sea Salt, and Alexia Crisp Onion Rings (my 5 year old’s favorite onion rings). They’re available for purchase from your local Walmart in the freezer section. I love that they’re made with all natural ingredients, high quality, and so versatile to cook with.
I seriously nearly devoured the entire skillet, and I’m looking forward to attempting to create another recipe with other Alexia products (maybe the onion rings for my son).