Easy Slow Cooker Shrimp Curry Coconut Weeknight - Seafood Portal

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)