I love the combination of sweet and spicy flavors in this luscious dish. Serve this over brown basmati rice and add a platter of steamed spinach lightly sprinkled with toasted sesame seeds to complete the meal.
Yield: Makes 6 servings
1 tbsp (15 mL) olive or extra virgin coconut oil
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
1 cup (250 mL) lower-salt vegetable broth
2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
2 tsp (10 mL) Thai green curry paste
1 tbsp (15 mL) freshly squeezed lime juice
½ cup (125 mL) coconut milk
1 lb (500 g) medium shrimp, cooked, peeled and deveined
¼ cup (50 mL) toasted slivered almonds, optional (see Notes)
¼ cup (50 mL) finely chopped cilantro leaves
Works in slow cookers from 3½ to 6 quarts.
1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic and ginger root and cook, stirring, for 1 minute. Add broth. Transfer to slow cooker stoneware.
2. Add sweet potatoes and stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.
3. In a small bowl, combine curry paste and lime juice. Add to slow cooker stoneware and stir well. Stir in coconut milk and shrimp. Cover and cook on High for 20 minutes, until shrimp are hot. Transfer to a serving dish. Garnish with almonds, if using, and cilantro and serve.
Coconut oil is traditionally used in tropical cuisines. It has a much higher proportion of saturated fatty acids in relation to the unsaturated kind, which makes it more chemically stable and much less prone to rancidity in hot conditions, an important consideration before the advent of refrigeration.
If you are adding the almond garnish, try to find slivered almonds with the skin on. They add color and nutrients to the dish.
This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 2 and 3.