We like to use our slow cooker during these months when we need something hot to come home to after a long day at work. So, we thought we’d share one of our favorite slow cooker recipes with you. Enjoy!
Ingredients
1 tbsp olive or extra virgin coconut oil
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp gingerroot, minced
1 cup vegetable stock
2 sweet potatoes, peeled and cut into 1 inch cubes
2 tsp Thai green curry paste
1 tbsp freshly squeezed lime juice
.5 cup coconut milk
1 lb cokked peeled shrimp, thawed if frozen
.25 cup toasted slivered almonds, optional
.25 cup finely chopped cilantro leaves
Directions
- 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 to slow cooker stoneware.
- Add sweet potatoes and stir well. Cover and cook on Low for 6-8 hours on High for 3-4 hours, until sweet potatoes are tender.
- In a small bowl, comine curry paste and lime joice. 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.
