Slow Cooker Thai Coconut Shrimp Curry
Slow Cooker Thai Coconut Shrimp Curry is a delicious dish that transforms simple ingredients into an aromatic and flavorful feast. This recipe features tender shrimp simmered in creamy coconut milk, infused with vibrant Thai spices, and complemented by colorful bell peppers. Perfect for cozy dinners or impressing guests, it requires minimal prep time and offers versatile ingredient options to suit any occasion.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 lb raw shrimp (peeled and deveined)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup low-sodium vegetable broth
- 1 cup bell peppers (chopped)
- 2 tbsp fresh lime juice
- Fresh cilantro (for garnish)
Instructions
- Prepare your ingredients: peel and devein the shrimp; chop the bell peppers.
- In the slow cooker, mix coconut milk, vegetable broth, and curry paste until smooth.
- Add chopped bell peppers to the mixture and gently stir.
- Place shrimp on top without stirring; allow them to steam as they cook.
- Cover and set the slow cooker on low for 4 hours or high for 2 hours.
- Squeeze fresh lime juice over the curry before serving; garnish with cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: - For added flavor, sauté garlic and ginger before adding them to the slow cooker. - Substitute shrimp with chicken or tofu for a different protein option. - Feel free to include extra vegetables like zucchini or snap peas.