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This dish got here out of necessity on a kind of days the place you simply want one thing heat in your stomach with minimal effort. I prefer to preserve a bag of shrimp within the freezer as a result of they defrost shortly after I’m in a rush and I’ve at all times acquired cooked candy potato available, so combining the 2 got here naturally.
Within the time it takes to defrost the sink below operating water you may get your different elements prepped. It consists of a few of my Golden Spice Mix that I combine a giant batch of each couple months, however will be substituted for equal components turmeric, floor ginger and cinnamon (1 teaspoon every).
Golden Curry Shrimp and Candy Potatoes
- 2 tablespoons coconut or olive oil
- ½ bunch cilantro, thinly sliced, together with stems, reserve leaves for garnish
- 4 cloves garlic, minced
- 1 medium shallot, minced
- 1 tablespoon Golden Spice Mix
- 1 teaspoon coconut sugar
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 1 pound shrimp, peeled and deveined
- 1 cup candy potato, cooked, peeled and cubed
- 6 ounces candy potato noodles, cooked and drained (non-compulsory)