Thanks to coconut milk, Thai chili peppers, lemongrass and ginger, this Thai dish is a combination of sweet, spicy and fragrant. Some ingredients can be difficult to find at your regular grocery store; you may have to go to an Asian grocer. If you’re not a fan of shrimp, firm tofu works equally as well in this dish, and you can add it in the beginning of the cook time for even easier results. Serve with brown jasmine rice for an easy and healthy weeknight meal.
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger
1 can coconut milk
1 stalk lemongrass
1 tablespoon green curry paste
1 tablespoon soy sauce
Zest of one small lime
1 tablespoon lime juice
1 Thai chili pepper, seeded and diced
1-2 pounds fresh shrimp
1/2 cup chopped fresh cilantro
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Heat the oil in a skillet over medium heat and add the onion. Cook until soft, about 3 minutes. Add the garlic and ginger to the pan and cook for 1 more minute. Add to the slow cooker.
Add the coconut milk, lemongrass, green curry paste, soy sauce, lime juice and zest, and pepper to your slow cooker.
Cover and cook on low for about 4 hours. Remove the lemongrass from the pot and puree using an immersion blender.
Add the shrimp to the pot and cover. Cook for 5-10 minutes until shrimp are pink, being extra careful not to over cook.
Serve with jasmine rice, and garnish with the fresh cilantro and extra lime slices if desired.
