Ingredients:

  • 1/2 medium yellow onion, peeled and quartered (about 75g)
  • 2 cloves garlic, peeled
  • 1/2 green bell pepper, roughly chopped (about 75g)
  • 3 tablespoons tomato paste (45ml)
  • 8 ounces light coconut milk (240ml)
  • 3/4 tablespoon curry powder (11.25 ml)
  • 1/2 teaspoon crushed red pepper flakes (2.5 ml)
  • 15 medium baby carrots (about 300g)
  • 3/4 tablespoon cornstarch (11.25 ml)
  • 1 tablespoon water (15ml)
  • 1 pound cooked, shelled, and deveined shrimp, thawed if frozen (454g)

Instructions:

  1. In a food processor, combine onion, garlic, green pepper, tomato paste, coconut milk, curry powder, and crushed red pepper. Process until mostly smooth.
  2. Place the baby carrots in the slow cooker. Pour the curry sauce over the carrots and stir to coat evenly.
  3. Cover the slow cooker and cook on high for 4 hours, or until the carrots are tender-crisp.
  4. In a small bowl, whisk together cornstarch and water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the slow cooker and stir to combine. Cook for 15 minutes, or until the sauce has thickened slightly.
  5. Add the cooked shrimp to the slow cooker and stir gently to combine. Cook for another 15 minutes, or until the shrimp are heated through.
  6. Serve hot and garnish as desired.