Works in slow cookers from 3 1/2 to 6 quarts

Ingredients:

• 1 tbsp (15 mL) olive or extra virgin coconut oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced gingerroot
• 1 cup (250 mL) vegetable stock
• 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
• 1/2 cup (125 mL) coconut milk
• 1 lb (500 g) cooked peeled shrimp, thawed if frozen
• 1/4 cup (l50 mL) toasted slivered almonds, optional
• 1/4 cup (50 mL) finely chopped cilantro leaves

Directions:

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic and gingerroot and cook, stirring, for 1 minute. Add vegetable stock. Transfer to slow cooker stoneware.

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.

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.

Tip

If you are adding the almond garnish, try to find slivered almonds with the skin on. They add color and nutrients to the dish.

About the Author

Judith Finlayson is a Toronto based food writer, journalist and author with a life-long love of cooking. Her slow cooker books have sold more than 500,000 copies. Among her many books are The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living; The Best Diabetes Slow Cooker Recipes; 175 Essential Slow Cooker Classics; 125 Best Vegetarian Slow Cooker Recipes; and The Convenience Cook.