30 Min

• 8 oz Peeled and Deveined Shrimp, patted dry
• 1 lb Sweet Potatoes, peeled and cut into a 1-inch cubes
• 2 Tbsp Neutral Oil
• 1 Red Onion, thinly sliced
• 1 bunch Scallions, cut into 1-inch pieces
• 1-inch piece of Ginger, minced
• 2 Garlic Cloves, thinly sliced
• 1 tsp Curry Paste
• 2 Tbsp Lime Juice
• 1/2 teaspoon Sea Salt
• Chopped Cashews, for garnish
• 1/4 cup chopped Cilantro, for garnish

In large skillet, cover sweet potatoes with water until submerged. Bring to boil over high heat and simmer 5 minutes, until barely tender. Drain, reserving 1/4 cup cooking liquid, and set aside.

In same skillet, heat oil over medium heat. Add onion and scallions and sauté 4 minutes, until beginning to brown. Add ginger, garlic, and curry paste and continue to cook. Stir in shrimp and cook 1 more minute. Add sweet potatoes, reserved liquid, lime juice, and 1/2 teaspoon sea salt. Cook 3 minutes, until sauce has reduced slightly and sweet potatoes are fork-tender. Garnish with chopped cashews and cilantro, if desired.