Sukhi's Shrimp Coconut Curry


  • 1 packet Sukhi's Coconut Indian Curry Sauce
  • 1 pound uncooked Wild Caught Peeled & Deveined Shrimp
  • 1 bunch broccoli rabe
  • 1/2 pound sweet potatoes
  • 1/4 cup purple snow peas
  • 1/4 cup water
  • 1/4 cup coconut milk or plain greek yogurt
  • 1 cup Ralston Family Farms Basmati Rice


  1. Add 1 1/2 cups water and 1 cup Basmati rice to a pot and bring to a boil.
  2. Cover, reduce to a simmer and cook for 15 minutes then turn off the heat until ready to serve.
  3. Roughly chop broccoli rabe, snow peas and sweet potato into 1/2" pieces. Set aside.
  4. Heat olive oil in a saucepan to medium-high.
  5. Add sweet potato to saucepan with curry sauce packet, water and coconut milk or yogurt.
  6. Stri to combine then bring the curry to a boil.
  7. Reduce to medium-low so that the mixture continues to simmer for about 10 minutes until the sweet potatoes are fully cooked through and are fork-tender.
  8. Add the broccoli and snow peas to the saucepan, stir and simmer for another 10 minutes.
  9. Remove tails from shrimp and add shrimp to the saucepan.
  10. Continue to simmer on medium-high until shrimp is cooked through - about 5 minutes.
  11. Once the sauce has reached your desired consistency, serve with Basmati rice. Yum!