Instructions
Follow the steps and taste along the way.
Roast the sweet potatoes
Preheat the oven to 220 °C. Peel the sweet potatoes and cut them into cubes about 2 cm in size. Toss them with 10 ml of oil and 2 g of salt, spread them in a single layer on a baking sheet, and roast for 22–25 minutes. Turn them halfway through; they should be tender inside and golden around the edges.
Cook the rice
Rinse the rice under cold water until the water runs almost clear. Put it in a saucepan with 500 ml of water and 2 g of salt, and bring to a boil. Cover, reduce the heat to very low, and cook for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Prepare the coconut base
Finely chop the onion and finely grate the garlic and ginger. Heat the remaining 15 ml of oil in a deep pan and cook the onion over medium heat for 4 minutes, until soft and translucent but not browned. Add the garlic, ginger, turmeric, cumin, and chili flakes; stir for 30 seconds. Pour in the coconut milk and the remaining 100 ml of water, add 2 g of salt, and let it simmer gently for 5 minutes.
Finish the shrimp and sauce
Add the shrimp to the gently simmering sauce in a single layer and cook for about 2 minutes. Turn them over, add the spinach and roasted sweet potatoes, and cook for another 1–2 minutes, just until the shrimp turn pink and are opaque and the spinach has wilted. Stir in the lime juice and taste; its acidity should balance the creaminess of the coconut milk.
Serve
Fluff the rice with a fork and divide it among four bowls. Top with the coconut shrimp, sweet potatoes, and sauce. Sprinkle with coarsely chopped cilantro and serve immediately.
