Sweet Potato Coconut Curry With Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Found in an old issue of Healthy Slow Cooker. Ingredients:
1 tablespoon (15 ml) olive or extra virgin coconut oil |
2 onions, finely chopped |
2 to 4 cloves garlic, minced |
1 tablespoon (15 ml) minced gingerroot |
1 cup (250 ml) vegetable stock |
2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes |
2 teaspoons (10 ml) thai green curry paste |
1 tablespoon (15 ml) freshly squeezed lime juice |
1/2 cup (125 ml) coconut milk |
1 pound (500 g) cooked peeled shrimp, thawed if frozen |
1/4 cup (50 ml) toasted slivered almonds, optional |
1/4 cup (50 ml) finely chopped cilantro leaves |
Directions:
1. In a skillet, heat oil over medium heat for 30 seconds.
2. Add onions and cook, stirring until softened, about 3 minutes.
3. Add garlic and gingerroot and cook, stirring, for 1 minute.
4. Add vegetable stock.
5. Transfer to slow cooker stoneware.
6. Add sweet potatoes and stir well.
7. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.
8. In a small bowl, combine curry paste and lime juice.
9. Add to slow cooker stoneware and stir well.
10. Stir in coconut milk and shrimp.
11. Cover and cook on High for 20 minutes, until shrimp are hot. Transfer to a serving dish.
12. Garnish with almonds, if using, and cilantro and serve.
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