The flavors in this dish are fantastic. Of course I was starving and enjoyed every little bite. My plate was clean.
What you will need: jumbo prawns, sweet potato, sweet kale salad (from Costco), macadamia nuts, can of coconut milk, fresh garlic, fresh ginger, Thai red curry paste.
Bake sweet potato at 400°F for 30 to 45 minutes depending on the size. Cook until a knife can pierce through easily.
In small sauce pan over medium heat saute 1 teaspoon minced fresh garlic and 1 teaspoon finely chopped fresh ginger root in olive oil. Add 1/2 to 1 teaspoon curry paste – you be the judge on how much spice you like. Sauté a minute or two then add coconut milk. Cook on medium heat and reduce by half.
Season prawns with salt, pepper & crushed red pepper. Heat skillet over medium heat, add olive oil. When olive oil is hot, add prawns. Seafood cooks quickly, people have a tendency to over cook. Once they start turning red and get nice color, flip. As soon as they are no longer gray they are finished.
To plate, scoop out sweet potato onto a plate, add sweet kale salad and sprinkle with toasted macadamia nuts, drizzle with nice olive oil. Place the shrimp around around the veggies and use a few spoonfuls of coconut sauce to garnish.