Ingredients
1 pound shrimp (ideally as large as you can find), peeled, deveined and tails removed
1 large yellow onion, sliced
Salt and freshly ground black pepper
2 tablespoons curry powder
1/4 cup ghee or extra-virgin olive oil
1 red bell pepper, sliced
2 garlic cloves, sliced
2 small bird’s-eye chiles, sliced
1 large unpeeled sweet potato (about ¾ pound), sliced into 1/2-inch-thick half-moons
2 cups destemmed, chopped kale
1/4 cup chopped fresh cilantro
Cooked rice, for serving
Directions
1
Add the shrimp and half the sliced onion to a medium bowl and season with salt, pepper and 1 tablespoon of the curry powder. Set aside to marinate.
2
Heat the ghee in a large skillet over medium-high. Add the remaining sliced onions, along with the bell pepper, garlic and chiles, and cook for 3 to 5 minutes, stirring occasionally, until the vegetables are just softened. Season with the remaining 1 tablespoon curry powder, plus salt and pepper, and cook for 1 to 2 minutes, until fragrant.
3
Add 1 1/2 cups of water and simmer for 2 to 3 minutes, until flavors meld. Taste and adjust seasoning if necessary.
4
Add the sweet potato and kale, cover and cook for 6 to 8 minutes, until just tender.
5
Mix in the marinated shrimp and onion mixture, cover and simmer for 5 to 6 minutes, until shrimp are opaque and cooked all the way through. Serve hot over rice, with a sprinkle of cilantro.