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Coconut Shrimp Curry with Lemongrass and Turmeric

Prep Time 13 minutes
Cook Time 5 hours
Servings 8 people

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

  1. Place all of the ingredients except for the basil and cilantro into a 6 quart slow cooker. Season with salt and pepper to taste.

  2. Cook the curry on high for 3 hours or on low for 5 hours.

  3. Stir the curry and season with salt and pepper to taste if necessary.

  4. Serve the curry with rice and green onion pancakes.