I stepped out of my wheelhouse for this one. Not much for sweet potatoes, coconut milk nor much of anything unless it speaks to me. Thought would just go for the main vein & make something different (besides awful veggie dish).
Lets get it on!
1 tblsp olive oil
4 cloves garlic
1 tblsp minced ginger root
2 tblsp green curry paste (added a bit more…)
2 sweet taters (used a couple of big ones) – dice them up
1 tblsp fresh lime (you might want to use that stuff from fake lemon, don’t)
1/2 cup coconut milk (used the low calorie stuff)
1 lb cooked shrimp (used the tail on ones – I contemplated getting fresh, but way lazy) – if frozen, allow to thaw in fridge beforhand
1/4 toasted almonds (skipped this cause I forgot to buy)
1/2 cup chopped cilantro – added last
Additional: basamati rice (2-3 cups is good – to get underneath the crock goodness)
of course you need to cook that rice dumbass, need I say more, I didn’t think so.
First, do onions in pan, then add garlic & ginger – trans to crock.
Second, add sweet potatoes to crock – stir that mess up! Set the phasers to 8hr low / 4hr hi (I did hi since we needed to eat lunch during game). Seriously, could this be more of a girly dish for a football game? Hell, no. Real men do the shrimps.
Thirdly, at almost end of cooking period, mix curry paste, mothers milk & lime juice together in small bowl. Add to crock along w/ the shrimps.
Fourthly, put crock on hi setting for a good 30 mins for that crap to mingle.
Wow, was not at all expecting what came about – don’t like to mix fruit/sweet with my dining experiences, but this was pretty damn good.
Dish it up on top of rice & add some fresh cilantro & if you’re feeling frisky a dollop of greek yogurt. You can add some amazing naan bread too – fat-ass with the carbs and such. Just kidding, you’re skinny.
Crock out, P.