Crockpot Coconut Shrimp Curry
This is really tasty if you like Indian or Thai-style curry. I’ve even taken it for something different for potlucks at work.
1 c. chicken broth or 3 chicken bouillon cubes mixed with 1 c. hot water
2 cloves garlic, minced
1 Tbsp. curry powder
1/2 tsp. ground ginger
1/8 tsp. nutmeg
Dash cayenne pepper
1 1/2 lb. shrimp
1 lb. baby potatoes (red or Yukon gold), quartered
1 red bell pepper, diced
1/2 c. coconut milk
3 Tbsp. flour
cilantro (optional)
Put broth, garlic, spices, potatoes, bell pepper and shrimp in crockpot. Set to high and cook 3 to 4 hours.
Mix coconut milk and flour to a smooth consistency. Add to crockpot and stir. Allow to thicken on high for another 25 to 30 mins. Serve with rice and garnish with cilantro.
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