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Preparation time: 40 minutes
Cooking time: 4 hours 30 minutes
Servings: 2
Ingredients:
1 lb cooked shell and deveined shrimp, defrost if frozen
15 medium baby carrots
8 oz light coconut milk
½ medium onion, peeled then quartered
2 garlic clove, peeled
¾ tbsp curry powder
½ green pepper
3 tbsp tomato paste
½ tsp crushed red pepper
¾ tbsp cornstarch
1 tbsp Water
Directions:
1. Combine onions, pepper, garlic, coconut milk, tomato paste, red pepper and curry powder in a food processor then mix for 20 seconds until smooth.
2. Pour the carrots into a slow cooker then pour the mixture over the carrots then mix well.
3. Cover the slow cooker then cook on high setting for about 4 hours or until the carrots are just crispy.
4. In a small bowl, mix cornstarch and water until dissolved. Pour the mixture into the slow cooker then stir to combine and then continue cooking for 15 minutes.
5. Add the shrimp and stir. Cook for another 15 minutes.
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