Here’s another goodie from my healthy slow cooker cookbook! Literally every single recipe I have tried from this book has been amazing…Except for one minor detail. I’m not a fan of having to prep slow cooker recipe ingredients in separate pans from the slow cooker. Isn’t the point of the slow cooker that you can just throw everything in? I guess it helps develop the flavors…but, it’s quite possible that if I were to just throw everything in from this recipe, it would be just as good. I served this curry with Jasmine rice and fresh Cilantro. I used the shrimp as called for in this recipe, but you could use chicken if you don’t like seafood, or you could leave it out. The sweet potatoes make it a wonderful vegetarian curry.
Recipe courtesy of The Healthy Slow Cooker by Judith Finlayson
Ingredients
- 1 tbsp. olive oil or coconut oil
- 2 onions, finely chopped
- 4 cloves of minced garlic
- 1 tbsp minced ginger root
- 1 1/2 cups vegetable stock
- 2 sweet potatoes, cubed into 1 inch cubes
- 2 tsp Thai green curry paste (I used 4, but we like things a little spicier)
- 1/2 cup coconut milk
- 1 lb cooked, peeled shrimp
- 1/4 cup fresh chopped cilantro leaves
Directions
1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring until softened. Add garlic and ginger root and cook for one more minute. Add vegetable stock. Transfer to slow cooker stoneware.
2. Add sweet potatoes and stir well. Cover and cook on low for 4-5 hours or high for 2-3. NOTE: This cooked faster than I thought it would. I did one hour on high, put it on low while I went to Barre class for a couple hours, came back and the potatoes were perfectly done…this may be a slow cooker recipe you keep an eye on.
3. In a small bowl, combine curry paste and lime juice. Add to slow cooker and stir well. Stir in coconut milk and shrimp. Cover and cook on high for 20 minutes until the shrimp are hot. Transfer to a serving dish and garnish with cilantro. Serve over rice.
The Simple Elements 