Instructions

Follow the steps and taste along the way.

1. Cook the rice

   Put the rice in a saucepan with 420 ml water and 2 g salt. Bring to a boil, cover, and cook over low heat for 12–15 minutes, until the water is absorbed. Remove from the heat and leave covered to steam for 8 minutes.

   

2. Prepare the vegetables and shrimp

   Cut the sweet potatoes into cubes about 1.5 cm across. Finely chop the onion, mince the garlic, and finely grate the ginger. Pat the shrimp dry with a paper towel.

   

3. Toast the spices until fragrant

   Heat the oil in a large, deep skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened and beginning to turn golden. Stir in the garlic, ginger, cumin, paprika, turmeric, and chili flakes; cook, stirring constantly, for 30 seconds.

   

4. Simmer the sweet potatoes

   Add the sweet potatoes, coconut milk, 250 ml water, and 4 g salt to the skillet. Stir, bring to a gentle simmer, and cook covered for 12–15 minutes. Stir occasionally; the potatoes should be tender but not falling apart.

   

5. Finish the sauce and serve

   Add the shrimp and cook for 3–4 minutes, until opaque and firm. Stir in the spinach and let it wilt for 1–2 minutes. Remove the skillet from the heat, stir in the lime juice, and serve with the rice.