Sweet Potato Coconut Curry with Shrimp



Sweet Potato Coconut Curry with Shrimp
Serves 6
  1. Medium to large (31⁄2 to 5 quart) slow cooker
  2. 1 tbsp            olive or extra virgin coconut oil         15 mL
  3. 2          onions, finely chopped
  4. 4          cloves garlic, minced
  5. 1 tbsp            minced gingerroot     15 mL
  6. 1 cup  vegetable stock        250 mL
  7. 2          sweet potatoes, peeled and cut into   1-inch (2.5 cm) cubes
  8. 2 tsp   Thai green curry paste       10 mL
  9. 1 tbsp            freshly squeezed lime juice 15 mL
  10. 1⁄2 cup           coconut milk    125 mL
  11. 1 lb     cooked peeled shrimp, thawed if frozen    500 g
  12. 1⁄4 cup           toasted slivered almonds, optional 60 mL
  13. 1⁄4 cup           finely chopped cilantro leaves         60 mL
  1. 1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add vegetable stock. Transfer to slow cooker stoneware.
  2. 2. Add sweet potatoes and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until sweet potatoes are tender.
  3. 3. In a small bowl, combine curry paste and lime juice. Add to slow cooker stoneware and stir well. Stir in coconut milk and shrimp. Cover and cook on High for 20 minutes, until shrimp are hot. Transfer to a serving dish. Garnish with almonds, if using, and cilantro and serve.
  1. Check the label to make sure your curry paste does not contain gluten.
  2. If you are adding the almond garnish, try to find slivered almonds with the skin on. They add color and nutrients to the dish.
Judith Finlayson https://judithfinlayson.com/
Posted in Fish & Seafood, Gluten-Free, Recipes.


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