Creamy Red Shrimp and Tomato Curry
- 1 pound uncooked shrimp. I use frozen Argentinian red shrimp that I get from Trader Joe’s. They’re wild caught and a great deal for the pound.
- 1 large can of Italian crushed tomatoes, about 4 cups worth. You can use 4 cups worth of fresh tomatoes if you wish. The more you add the soupier your end product will be.
- 1 can of coconut milk.
- 2-3 tbsp red curry paste. I use Thai House brand as it has all natural ingredients and is tasty.
- 1/2 head of cauliflower, cut into large chunks of florets.
- 1/2 large yellow or white onion.
- 1 large yellow or orange pepper cut into strips.
- 1 cup of chopped green onions. Set a few stalks aside for your garnish.
- 1-2 cups of chopped carrots. You can skip these, yet I had some so in they went!
- 1 cup chopped celery.
- Spicy: If you want more heat for your shrimp I suggest you at a healthy amount of cayenne pepper or dried habaneros. I love my habanero seasoning from hell. It really isn’t beyond hot as the tin says, but it is tasty.
Preparation time 5mins
Cooking time 360mins
Adapted from paleopot.com
Dump your crushed tomatoes and coconut milk into your slow cooker.
Stir in your curry paste and spices.
Dump in your veggies and make sure they are submerged in curry.
Do NOT add shrimp to your slow cooker, that is for later!
Cook on high for 3 hours or low for 6+ hours.
Add your shrimp to your curry pot 5-10 minutes before serving. Shrimp, even uncooked and frozen shrimp, do not take long to cook. The last thing you want is rubbery shrimp. Check on your shrimp after 5 minutes, they shouldn’t take more than 10 minutes in a warm pot. I prefer to thaw my shrimp first, running them under warm water or letting them sit in a bowl of warm water. Dropping them in frozen is going to take longer and more guesswork.