Ingredients

How to make it

  • 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 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 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.

Reviews & Comments 2

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  • manning 5 years ago
    Doesn't get any better than green curry, coconut milk and shrimp! Thanks for the awesome post!
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    " It was excellent "
    valinkenmore ate it and said...
    Yum, Indian Fare with Shrimp - plus made in a slow cooker. How easy is this! Thanks for the great post!
    Was this review helpful? Yes Flag

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