Shrimp + Sweet Potato Curry Bowl

0 Preheat your oven to 425* F. 
1 Add the cut sweet potatoes, 1 tablespoon of olive oil, 1 teaspoon of salt and black pepper to a large bowl and toss to coat evenly.
2 Spread the sweet potatoes evenly onto a baking sheet and roast for 20 to 25 minutes until they are soft and golden brown on the edges. Set aside when done.
3 Add the remaining 1/2 tablespoon of olive oil into a dutch oven (or whatever pot you are making your curry in) over medium heat. Once the oil is hot, add the 1/4 teaspoon of salt and onions and sauté them until they are soft and lightly browned on the edges. About 6 to 8 minutes. 
4 Add the red bell pepper to the same pot and cook for 2 to 3 minutes, occasionally stirring. 
5 Add the ginger and garlic to the pot and cook for an additional two minutes, frequently stirring.
6 Add the remaining teaspoon of salt, coconut milk, honey and curry powder to the pot and stir to combine. 
8 If you are using Prime Shrimp, boil a pot of water and submerge the bag of shrimp in it for about 8 minutes until heated through. 
7 Add the roasted sweet potato to the pot with your cooked shrimp. Stir and simmer the curry for 5 minutes. 
9 To serve, add about 2/3 cup of rice to a bowl and ladle desired amount of curry over top. Top with chopped basil and some garlic chili paste to taste.