This curry will make your taste buds shake in excitement! It has shrimp, spices, and the most important ingredient for thick, creamy consistency: Coconut milk.
Healthier than most of its fellow curries, this coconut shrimp curry simply tastes awesome! It tastes like butter chicken, but without the butter or the chicken. My brother, who is very picky about curry, loved this one (and he would usually pick chicken over shrimp!).
Then heat a bit of oil in a wok (or a very large pan) over medium heat. Toss in the onions, garlic and ginger root. Stir until onion are light brown. Mix in the coconut milk, tomato paste, flour, and spices.
Now transfer the mixture into a slow cooker and cook on high for 2 hours, 4 hours on low. Stir once in a while because the sauce has a tendency to stick a bit. When the six hours have passed, the mixture should be bubbling. This is when you can add in the peeled shrimp and mix so the shrimp is completely covered by the sauce.
Slow Cooker Coconut Shrimp Curry
1 tbsp. vegetable oil (for pan-frying)
1 large onion, diced
5 garlic cloves, minced and crushed
1/2 inch ginger root, peeled and minced
14 oz. coconut milk
6 oz. tomato paste
3 tsp. garam masala
5 tbsp. whole wheat flour
1 tsp. mustard powder
5 dried chili peppers, crushed
1 tsp. salt
1 1/2 tsp. pepper
1 bell pepper, diced
1 broccoli head, chopped into florets and stems
20 medium-sized shrimp, peeled
- Heat up a wok (or a very large pan) with vegetable oil. Toss in onion, garlic and ginger root. Stir until onions are translucent brown.
- Mix in coconut milk, tomato paste, garam masala, mustard powder, chili peppers, salt, and pepper. Cover for 2-3 minutes.
- Vigorously mix in bell pepper and broccoli. Transfer the mixture into the slow cooker. Cook on high for 2 hours, then on low for 4 hours. Mix once in a while so sauce does not stick to pot.
- Mix in the shrimp and cook for 1 more hour on low. Rice and naan bread taste great with this curry.