Slow-Cooked Shrimp Coconut Curry Really tasty Thai-style curry. I chopped u

February 1, 2010

Slow-Cooked Shrimp Coconut Curry

Really tasty Thai-style curry. I chopped up the sweet potatoes and eggplant pretty small and they ended up basically as sweet potato / eggplant mash — this was still super tasty, but if you like your curry more chunky, I recommend starting with bigger veggie pieces.  Might also work to decrease the cooking time a bit.  Next time I’m going to make sure to look in on it after 3 hours and see how things have progressed!

Also going to try leaving out the brown sugar next time — I don’t think it actually needs it since the sweet potato is already so sweet!

Ingredients

  • can coconut milk
  • 1/2 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon red curry paste
  • 1 teaspoon fish sauce
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1-inch knob ginger, peeled and grated
  • 1 small can bamboo shoots
  • 1/2 large eggplant, cut into small chunks
  • 2 medium sweet potatoes, cut into medium chunks
  • 2 pounds shrimp
  • 1 lime, cut into wedges, to garnish
  • 2 scallions, thinly sliced, to garnish

Directions

Combine coconut milk, brown sugar, soy sauce, curry paste, fish sauce in crockpot bowl.  Add onion, garlic, ginger, bamboo shoots, eggplant and sweet potato.  Cook on high for 4 hours.  45 minutes before end of cooking, add shrimp (if shrimp are frozen, add 1 hour before end of cooking.)

Garnish with scallions and lime.

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