Slow-Cooker Thai Green Curry With Shrimp and Sweet Potatoes

Name: Slow-Cooker Thai Green Curry With Shrimp and Sweet Potatoes
Yield: Serves 4 to 6
Cuisine: Thai
Ingredients: 2 cups, chicken broth, plus extra as needed; 2 tablespoons, Thai green curry paste; 2 tablespoons, instant tapioca; 2 pounds, sweet potatoes, peeled and cut into 1-inch pieces; 1 , (13.5-ounce) can coconut milk; 1 1/2 pounds, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; , Salt and pepper; 2 tablespoons, lime juice; 1 tablespoon, fish sauce; 8 ounces, snow peas, strings removed and cut into 1-inch pieces; 1 tablespoon, vegetable oil; 1/2 cup, fresh cilantro leaves

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A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES4 to 6

TIME4 to 5 hours on low or 3 to 4 hours on high

Slow cooker size5 to 7 quarts

Slow-Cooker Thai Green Curry With Shrimp and Sweet Potatoes

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

Thai curries usually get their complex flavor from a laundry list of aromatic ingredients—lemongrass, ginger, garlic, chiles, and other spices. To achieve the same great flavor without hunting down all those ingredients, we found a single i...

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