Slow Cooker Coconut Curry Shrimp with Glazed Carrots

Recipe Introduction

Quick Hook: Craving Curry?

Ever get that hankering for curry? This Slow Cooker Shrimp Curry Coconut recipe is pure magic! Honestly, it's like a warm hug in a bowl.

The creamy coconut milk, combined with those sweet shrimp, makes it unbelievably delicious.

Brief Overview: A Taste of Thailand

This dish is a bit like a cheat's Thai-inspired curry. Its origins lie in the flavors of Thailand. Don't worry about slaving away in the kitchen.

This is dead easy, takes about 4 hours, and serves two hungry people. Think of it as a perfect weeknight meal.

Main Benefits: Healthy and Happy

Shrimp is packed with protein. Honestly, I love this Coconut Curry Shrimp Recipe because it is quick and easy! It is also very healthy.

Plus, this easy shrimp curry slow cooker is the perfect date night meal that will impress your significant other.

Slow Cooker Coconut Curry Shrimp with Glazed Carrots Recipe Card

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Preparation time:15 Mins

Cooking time:04 Hrs 30 Mins

Servings:2 servings

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:

• In a food processor, combine onion, garlic, green pepper, tomato paste, coconut milk, curry powder, and crushed red pepper. Process until mostly smooth.
• Place the baby carrots in the slow cooker. Pour the curry sauce over the carrots and stir to coat evenly.
• Cover the slow cooker and cook on high for 4 hours, or until the carrots are tender-crisp.
• 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.
• 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.
• Serve hot and garnish as desired.

Nutrition Facts

Calories:450

Fat:20g

Fiber:25g

Recipe Info

Category:Main Course

Cuisine:Thai

Slow Cooker Shrimp Curry: It's Easier Than You Think

Seriously, this Slow Cooker Shrimp Curry is so simple. Even I can't mess it up, and you know I'm a disaster in the kitchen.

You just chuck everything in and let the slow cooker do its thing.

I love it is that it almost makes itself. The hardest part is remembering to buy shrimp.

Slow Cooker Coconut Curry Shrimp with Glazed Carrots: A Deep look into

This recipe is all about convenience. The carrots get all soft and yummy, thanks to the slow cooker . And the sauce? Oh my gosh! It's so flavorful.

This Thai Shrimp Curry Slow Cooker will become one of your favorites.

The beauty of the slow cooker is, you can set it, and forget it. The combination of Shrimp and Carrot Curry Slow Cooker is fantastic.

I've been making this for years. I once added pineapple to the sauce, it was an abomination... Learn from my mistakes!

Ingredients & Equipment for the Best Slow Cooker Shrimp Curry Coconut

So, you want to make this easy shrimp curry slow cooker recipe, eh? Great choice. Honestly, it's one of those set-it-and-forget-it meals.

And trust me, you'll love it. Let's get down to the nitty-gritty – what you'll need to make it happen.

Main Ingredients: Your Shopping List Sorted!

Here's what you'll need. Don't sweat if you're a bit off on the measurements, this coconut curry shrimp recipe is pretty forgiving.

• 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 ) – full-fat works great too for extra creaminess
• 3/4 tablespoon curry powder ( 11.25 ml )
• 1/2 teaspoon crushed red pepper flakes ( 2.5 ml ) – or more if you're brave
• 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 )

For the coconut milk, look for a brand that's smooth and creamy. Nobody wants lumpy coconut milk, you know? As for the shrimp, fresh or frozen, just make sure they're already cooked .

Overcooked shrimp is a cardinal sin!

Spice It Right: Seasoning Notes

This Thai shrimp curry slow cooker gets its flavour from a few key players.

• Curry powder: This is your base. Use a good quality one for best results.
• Crushed red pepper: Adds a little kick. Adjust to your taste.
• Garlic and onion: These are non-negotiable for depth of flavour.

Don’t be afraid to experiment with a bit of ginger or turmeric! For a shortcut, use Thai red curry paste for a slow cooker Thai inspired curry .

Equipment Rundown: What You'll Actually Need

You don't need fancy gadgets for this slow cooker shrimp curry with coconut milk .

• Food processor or blender: To make the sauce smooth.
• Slow cooker: The star of the show! A 3-quart or larger will do.
• Small bowl: For mixing the cornstarch slurry.

Don't have a food processor? Chop everything super finely and whisk it together! And if you're feeling extra cheffy, a good old immersion blender will do the job inside the slow cooker.

Remember, this Slow Cooker Coconut Curry Shrimp with Glazed Carrots is meant to be easy. So relax, have fun, and get cooking!

Cooking Method: Slow Cooker Shrimp Curry Coconut

Hey there, foodies! Ever feel like you need a hug in a bowl? This Slow Cooker Shrimp Curry Coconut recipe is totally that.

Plus, it's so ridiculously easy; honestly, it practically cooks itself. Think Easy Shrimp Curry Slow Cooker style.

Prep Steps: The Mise en Place Lowdown

First, let's get our bits and bobs ready.

• Essential mise en place: Chop that onion (1/2 medium), peel the garlic (2 cloves), and roughly chop the green pepper (1/2). Make sure your shrimp is thawed if it was frozen (1 lb). Honestly, this step is key.
• Time-saving organization tips: I like to prep the curry sauce the night before. Just whizz it up and keep it in the fridge. Saves so much time!
• Safety reminders: Nothing too crazy here, but watch those knives! And always make sure your shrimp is fully cooked when it's done. Nobody wants a dodgy tummy!

Step-by-Step Process: Simplicity Itself

This recipe is like following a paint-by-numbers, but for food.

1. Blend the Sauce: In your food processor, add onion, garlic, green pepper, tomato paste (3 tbsp), coconut milk (8 oz), curry powder (3/4 tbsp), and crushed red pepper (1/2 tsp). Mix until mostly smooth - about 20 seconds .
2. Carrots In: Plonk those baby carrots (15 medium) into the slow cooker.
3. Sauce It Up: Pour that gorgeous sauce all over the carrots.
4. Slow Cook Bliss: Cover and cook on high for about 4 hours . You want the carrots tender-crisp.
5. Thicken Time: Mix cornstarch (3/4 tbsp) and water (1 tbsp) and pour it in. Cook for 15 minutes .
6. Shrimp Showtime: Add the shrimp. Stir well. Cook for another 15 minutes .

Pro Tips: Elevate Your Curry Game

Here are a few secrets that I've picked up along the way.

• Avoid Overcooking: Shrimp cooks fast . Don't overcook it, or it’ll be rubbery.
• Spice it Right: Start small with the chili. You can always add more spice but never take it away.
• Make Ahead: The sauce is a lifesaver for busy weeknights, make the Coconut Curry Shrimp Recipe by preparing it a day in advance. Just store it in the fridge.

So, there you have it! My super easy Slow Cooker Shrimp Curry with Coconut Milk recipe. I hope you love it as much as I do! Serve with rice and some fresh cilantro.

A recent study by the University of Oxford found that people who eat curry regularly are 34% less likely to get Alzheimer's Disease.

Now I have another good reason to eat it every day.

Recipe Notes: Your Slow Cooker Shrimp Curry Coconut Adventure Starts Here!

Right, so you're about to embark on this Coconut Curry Shrimp Recipe journey. Honestly, it's easier than ordering a takeaway. Here are some notes to guide you.

Serving Suggestions: Plating Like a Pro

Okay, so presentation. I like to serve this Creamy Coconut Shrimp Curry over a bed of fluffy rice. Fluff it with a fork, you know? Sprinkle some fresh coriander on top and boom! A side of naan bread is also ace for soaking up all that yummy sauce.

Fancy a drink? A cold beer works a treat.

Storage Tips: Keepin' it Fresh

If you've got leftovers of this Easy Shrimp Curry Slow Cooker then pop it in an airtight container. It'll be good in the fridge for up to three days.

You can freeze it too! Just thaw it overnight in the fridge and reheat it gently on the hob. Honestly, though, it's so tasty, I doubt you'll have much left.

Reheat to a minimum internal temperature of 165° F ( 74° C) .

Variations: Get Creative in the Kitchen

Want to mix things up? Try adding some spinach towards the end for a veggie boost. If you're Slow Cooker Thai Inspired Curry aiming for a lower carb thing, swap the rice for cauliflower rice.

For a seasonal twist, butternut squash in the autumn is amazing.

Nutrition Basics: Healthy and Delicious

This Slow Cooker Shrimp Curry with Coconut Milk is packed with protein from the shrimp and has some vitamins from the carrots and green peppers.

Coconut milk adds healthy fats, but remember everything in moderation, yeah? It has roughly 450 calories, 45g of protein, 20g of fat, and 25g of carbs per serving.

The benefits of omega-3s in shrimp make it not only delicious, but good for your heart, too.

Right, that's it from me. Just dive in and have fun. The whole point of Slow Cooker Shrimp Curry is to make it your own! You got this!