Sweet Potato Coconut Curry with Shrimp

• 1 tbsp (15 mL) olive or extra virgin coconut oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced ginger root
• 1 cup (250 mL) lower-salt vegetable broth
• 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) medium shrimp, cooked, peeled and deveined
• 1/4 cup (50 mL) toasted slivered almonds, optional (see Notes)
• 1/4 cup (50 mL) finely chopped cilantro leaves

1. Works in slow cookers from 3 1/2 to 6 quarts.
2. In a skillet, heat oil over medium heat for 30 seconds.
3. Add onions and cook, stirring, until softened, about 3 minutes.
4. Add garlic and ginger root and cook, stirring, for 1 minute.
5. Add broth.
6. Transfer to slow cooker stoneware.
7. Add sweet potatoes and stir well.
8. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.
9. In a small bowl, combine curry paste and lime juice.
10. Add to slow cooker stoneware and stir well.
11. Stir in coconut milk and shrimp.
12. Cover and cook on High for 20 minutes, until shrimp are hot.
13. Transfer to a serving dish.
14. Garnish with almonds, if using, and cilantro and serve.

olive, onions, garlic, ginger root, lowersalt, sweet potatoes, green curry, freshly squeezed lime juice, coconut milk, almonds, cilantro leaves

Taken from www.cookstr.com/recipes/sweet-potato-coconut-curry-with-shrimp (may not work)