Slow-Cooker Thai Green Curry With Shrimp and Sweet Potatoes
Slow Cooker Thai Green Curry with Shrimp and Sweet Potatoes blends smooth coconut with zesty green curry for a comforting meal
Keywords
- Main Courses
- Thai
- Asia
- Potatoes
- Fish & Seafood
- Fruits & Vegetables
- Slow Cooker
- Stews
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Cooking tools:
- Slow cooker
- Microwave
- Whisk
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 2 cups chicken broth, plus extra as needed
- 2 tablespoons Thai green curry paste
- 2 tablespoons instant tapioca
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 (13.5-ounce) can coconut milk
- 1 1/2 pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
- Salt
- pepper
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 8 ounces snow peas, strings removed and cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1/2 cup fresh cilantro leaves
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