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Sweet Potato Coconut Curry With Shrimp

Nutrition per serving    (USDA % daily values)
CAL
171
FAT
24%
CHOL
48%
SOD
41%

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Ingredients for 6 servings

4 cloves garlic , minced

1 tbsp (15 mL) freshly squeezed lime juice

1 lb (500 g) medium shrimp , cooked, peeled and deveined

2 sweet potatoes , peeled and cut into 1-inch (2.5 cm) cubes

¼ cup (50 mL) finely chopped cilantro leaves

¼ cup (50 mL) toasted slivered almonds , optional (see Notes)

2 onions , finely chopped

1 cup (250 mL) lower-salt vegetable broth

½ cup (125 mL) coconut milk

2 tsp (10 mL) Thai green curry paste

1 tbsp (15 mL) minced ginger root

1 tbsp (15 mL) olive or extra virgin coconut oil

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