Christie C. For some, summer marks the hibernation of the slow cooker. However, slow cookers or Crock-Pots are some of my favorite appliances to use for making easy, nutritional, and delicious meals year-round. This delicious slow cooker coconut shrimp curry is savory yet light with the rich flavors of turmeric and lemongrass. It brightens up a plate of rice.
“Keep calm, curry on,” ―
Anonymous
I have had the same black and white leopard print slow cooker from Hamilton Beach for roughly fifteen years now, and it is how I get food on the table easily. My most recent and favorite dish to make right now as the weather gets warmer is Slow Cooker Coconut Shrimp Curry with Lemongrass and Turmeric.
I serve it on top of rice with Green Onion Pancakes or Cong You Bing, which you can find premade at an international grocery store or at Trader Joe’s if you do not have the time to make them at home.
Why You’ll Love This Coconut Shrimp Curry with Lemongrass and Turmeric Recipe
- Easy to make
- 13 wholesome ingredients
- Delicious coconut and cilantro flavor
- Light for the summer, but still hearty enough for winter
- Pairs well with rice and flat bread
Lemongrass Turmeric Paste and Alternatives
This curry is one of my favorite dishes because it is super easy to prepare. I like to use Mekhala Organic Lemongrass Turmeric Paste to heavily season this curry because it takes out the guesswork for flavoring the curry. If you live in an area that regularly sells lemongrass, you can also use three lemongrass stalks (tender center only) and leaves and two to three tablespoons of ground turmeric.
Make your own paste using the following ingredients:
- 4 to 5 lemongrass stalks (the tender center)
- 6 garlic cloves, peeled
- 1 shallot or 1/2 sweet onion
- 3 inches ginger, peeled
- 2 tbsp ground turmeric
- 3 tbsp vegetable oil
- 2 tbs lime juice
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Special Tools and Equipment
6 Quart Slow Cooker – for cooking the curry at a slow pace
Soup Ladle – for serving
Coconut Shrimp Curry with Lemongrass and Turmeric
Ingredients
- 1 lbs (454g) raw shrimp peeled, deveined, and tails removed
- 1 sweet yellow onion sliced
- 6 green onions diced
- 6 garlic cloves minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 10 oz (284g) assorted mushrooms
- 4 tbsp (60g) lemongrass turmeric paste
- 17 oz (502g) reduced fat coconut milk
- 3 tbsp (45g) cornstarch
- 3 tbsp Coconut Thai Spice Blend, optional from Tea and Spice Exchange
- 1 bunch basil for topping
- 1 bunch cilantro for topping
- salt and pepper to taste
Instructions
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Place all of the ingredients except for the basil and cilantro into a 6 quart slow cooker. Season with salt and pepper to taste.
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Cook the curry on high for 3 hours or on low for 5 hours.
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Stir the curry and season with salt and pepper to taste if necessary.
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Serve the curry with rice and green onion pancakes.
