Recipe: Sweet Potato Coconut Curry with Shrimp (crock pot)

SWEET POTATO COCONUT CURRY WITH SHRIMP



"I love the combination of sweet and spicy flavors in this luscious dish. Serve this over brown basmati rice and add a platter of steamed spinach sprinkled with toasted sesame seeds to complete the meal."

1 tablespoon extra virgin olive oil or coconut oil, 15 mL
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon minced gingerroot, 15 mL
1 cup vegetable stock, 250 mL
2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
2 teaspoons Thai green curry paste, 10 mL
1 tablespoon freshly squeezed lime juice, 15 mL
1/2 cup coconut milk, 125 mL
1 pound cooked peeled shrimp, thawed if frozen, 500 g
1/4 cup toasted slivered almonds, optional, 50 mL
1/4 cup finely chopped fresh cilantro leaves, 50 mL

Works in slow cookers from 3 1/2 to 6 quarts

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring until softened, about 3 minutes. Add garlic and gingerroot and cook, stirring, for 1 minute. Add vegetable stock. Transfer the onion mixture to slow cooker stoneware. Add sweet potatoes and stir well.

Cover crock pot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until sweet potatoes are tender.

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 crock pot 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.

Tip: If you are adding the almond garnish, try to find slivered almonds with the skin on. They add color and nutrients to the dish.

TO MAKE AHEAD:
This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight or for up to 2 days. When you're ready to cook, continue with Steps 2 and 3.

Makes 4 servings
Source: The Healthy Slow Cooker by Judith Finlayson