Ingredients:

  • 1 tbsp avocado oil
  • 3 tbsp red curry paste
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups light coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 tsp coconut sugar
  • 1 lb sweet potato, peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, sliced into strips
  • 2 cups fresh baby spinach
  • 8 oz raw shrimp, peeled and deveined
  • 8 oz firm white fish, cut into 1-inch chunks
  • 1/2 lime, juiced

Instructions:

  1. Heat the avocado oil over medium heat in a large deep skillet or Dutch oven. Add the diced onion and sauté until translucent, approximately 4 minutes.
  2. Stir in the minced garlic, grated ginger, and red curry paste. Cook for 2 minutes, stirring constantly, until the paste is fragrant and turns a deep mahogany color.
  3. Pour in the light coconut milk, vegetable broth, and coconut sugar. Stir in the cubed sweet potatoes.
  4. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 12–15 minutes until the sweet potatoes are fork-tender.
  5. Stir in the sliced red bell peppers and baby spinach. Gently fold in the white fish chunks and raw shrimp.
  6. Cover the pan for 3–5 minutes until the shrimp are opaque and pink and the fish flakes easily.
  7. Remove from heat and stir in the fresh lime juice before serving.