CURRY COCONUT SHRIMP IN SLOW COOKER

By Loish

Ingredients

• 3 CUPS VEG. BROTH
• 1 CAN COCONUT MILK
• 2 TBSP. GREEN CURRY POASTE
• 2 cups water
• 2 TBSP. MINCED PEELED FRESH GINGER
• 3 cloves garlic thinly sliced
• salt
• 2 sweet potatoes peeled and cut in 1/2" cubes
• 1 onion sliced
• 1 pound large shrimp
• 1 cup frozen corn
• 2 tbsp. lime juice
• 1 tbsp. fish sauce
• 3 green onions sliced - separate white and green parts

Preparation

Step 1

In slow cooker, combine broth, coconut milk, curry paste, ginger, garlic, salt, and 2 cups water. Stir in sweet potatoes and onion. Cover and cook on low until potatoes are tender - 8 hours.
Stir in shrimp and corn and cook on high until shrimp are pink and opaque throughout, about 10 minutes. Stir in lime juice, fish sauce, and white parts of onions. Ladle into bowls and garnish with green parts of onion.