Cooked - Slow-cooker Thai Green Curry With Shrimp And Sweet Potatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Thai Green Curry With Shrimp And Sweet Potatoes

6.0

2 cups, chicken broth, plus extra as needed

2 tablespoons, Thai green curry paste

2 tablespoons, instant tapioca

2 pounds, sweet potatoes, peeled and cut into 1-inch pieces

1 , (13.5-ounce) can coconut milk

1 ½ pounds, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed

, Salt and pepper

2 tablespoons, lime juice

1 tablespoon, fish sauce

8 ounces, snow peas, strings removed and cut into 1-inch pieces

1 tablespoon, vegetable oil

½ cup, fresh cilantro leaves

The sweet potatoes become very tender in this dish; be sure to stir the curry gently to prevent the potatoes from breaking up too much.
Whisk broth, curry paste, and tapioca together in slow cooker, then stir in potatoes. Cover and cook until flavors meld and potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.
Microwave coconut milk in bowl until hot, about 2 minutes. Season shrimp with salt and pepper. Stir shrimp, coconut milk, lime juice, and fish sauce into curry. Cover and cook on high until shrimp are opaque throughout, about 30 minutes.
Microwave snow peas and oil in bowl, stirring occasionally, until snow peas are tender, 3 to 5 minutes. Stir snow peas into curry. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 53 weeks ago

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