We’ve made so many things in our slow cooker! In fact, I’ve even been trying a few new tricks. So far, I’ve made steel cut oats (better reheated), hard boiled eggs, the pulled pork, a chicken stew, ‘baked’ potatoes, today’s curry. I’m starting to really feel the love for my slow cooker. I mean, I always knew that it could be relied on for a good soup or a chili, but I’m seriously exploring some fantastic options now.
And you know, the recommendation is to transfer to a serving bowl, garnish, and then serve with rice is seriously optional. In our case, that meant everyone was lucky to get a a bowl and a spoon with reheated rice already in it and I used a mug to scoop curry on top. We also ate while sitting on the floor. So much creativity when you don’t have a kitchen!
Sweet Potato and Shrimp Thai Curry
Slightly modified from Dining with Debbie
Yield 6 to 8 servings
2 onions, chopped
1 sweet pepper (I used half green and half red), chopped
2 cloves garlic, minced
1 tbsp minced ginger root
1 cup lower-salt vegetable broth
2 tsp Thai green or yellow curry paste
1 tbsp freshly squeezed lime juice
½ cup coconut milk
1 lb medium shrimp, raw, peeled and deveined
¼ cup finely chopped cilantro leaves