Another week goes forward and we have another week of cooking without our kitchen. I suppose that my posting would be a lot more interesting and I’d probably earn bigger points with my kids if I busted out the camp stove, but so far we’ve been doing pretty well with just the few appliances we have on hand. I’ve been making smoothies in the blender for the occasional breakfast or snack. We’ve been using the microwave to heat up any food we’ve made by borrowing other people’s kitchens on the weekend; of course, we’ve already fired up the BBQ; and last but certainly not least, we have our slow cooker.
We’ve made so many things in our slow cooker! In fact, I’ve even been trying a few new tricks. So far, I’ve made steel cut oats (better reheated), hard boiled eggs, the pulled pork, a chicken stew, ‘baked’ potatoes, today’s curry. I’m starting to really feel the love for my slow cooker. I mean, I always knew that it could be relied on for a good soup or a chili, but I’m seriously exploring some fantastic options now.
Now on to our recipe for sweet potato and shrimp curry. Please understand that, while this recipe is written to maximize all of the flavours of each ingredient, there is definitely some wiggle room here. In fact, I didn’t put ginger in the latest batch, since it was buried in a box somewhere and I couldn’t find it. Also, I always go for yellow curry when I’m sharing with the kids because it’s much less spicy. I know which brand I can buy (Thai Kitchen) that they can eat and which brand they can’t. You might need to do some testing out in that regard as well. If you’re worried, cut back on the curry paste until you know how much you and your family will enjoy.
And you know, the recommendation is to transfer to a serving bowl, garnish, and then serve with rice is seriously optional. In our case, that meant everyone was lucky to get a a bowl and a spoon with reheated rice already in it and I used a mug to scoop curry on top. We also ate while sitting on the floor. So much creativity when you don’t have a kitchen!
Sweet Potato and Shrimp Thai Curry
Slightly modified from Dining with Debbie
Yield 6 to 8 servings
2 onions, chopped
1 sweet pepper (I used half green and half red), chopped
8 – 10 white mushrooms, halved or quartered
2 sweet potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, minced
1 tbsp minced ginger root
1 cup lower-salt vegetable broth
2 tsp Thai green or yellow curry paste
1 tbsp freshly squeezed lime juice
½ cup coconut milk
1 lb medium shrimp, raw, peeled and deveined
¼ cup finely chopped cilantro leaves
I modified this recipe to make it truly a one-pot meal. There is no advance browning of the vegetables before they go into the slow cooker. Also, I’m pretty low-key about the chopping. I prefer my veggies (even the onions) to be coarsely chopped.
After chopping the vegetables, add them to the slow cooker. Pro tip: chop and prepare the night before. Keep them in the pot overnight in the fridge, then continue the next morning. Add the broth, cover and cook on LOW for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.
In a small bowl, combine curry paste and lime juice. Add the coconut milk, stirring well to completely dissolve/distribute the paste. Add the coconut milk mixture to the slow cooker with the shrimp and stir. Cover and cook on HIGH for 20 minutes, until shrimp are pink and hot. Transfer to a serving dish. Garnish with cilantro, if using and serve with rice.
Since we’re on such a kick with the slow cooker this week, are you guys ready to share? Do you have a favorite recipe that you make in your slow cooker? Let us know in the comments your favorite thing to make in your slow cooker (and a link to a recipe, if you want). If you look around a bit, there are quite a few online sites dedicated to slow cooker cooking. Google is definitely your friend here. Type “slow cooker” and any crazy idea you have into the search bar and it’s nearly guaranteed that someone’s tried it. That’s how I found out how to make the hard cooked eggs. Oh – and here’s a tip I really want to share: plug your slow cooker into one of those outlet timers! So, let’s just say that the dish you’re making takes only 4 hours but you sleep for 8 hours or go to work for 9 hours. You plug the slow cooker into the timer, set the time to 4 hours before you need the food to be done (say 3 am if you want it for breakfast) and then, BAM! breakfast is ready when you wake up. C’est bon, no?! Oh, trust me, it’s bon.