GF Thai Green Curry with Shrimp & Sweet Potatoes

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GF Thai green curry recipe
GF Thai green curry photo by America's Test Kitchen
Prep time: 10 mins
Cook time: 4 hrs 30 mins
Calories: 569

Green curry paste contains all the ingredients of classic Thai curries and adds big flavor to this dish in record time. A little lime juice and fish sauce round out the flavors. The sweet potatoes become very tender in this dish; be sure to stir the curry gently to prevent the potatoes from breaking up too much. If shrimp isn’t tolerated, substitute chopped chicken. Fish sauce can be replaced with gluten-free soy sauce or coconut aminos. Slow cooker size: 5-7 quarts.

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, the chefs at America’s Test Kitchen used a single ingredient that could substitute for them all: green curry paste. It contained all the ingredients of classic Thai curries and added big flavor to this dish in record time. All it needed was a little lime juice and fish sauce to round out the flavors. A combination of chicken broth and coconut milk delivered a rich, creamy base for the curry. To ensure that the delicate shrimp didn’t overcook, they stirred them in toward the end of cooking. For snow peas that were perfectly crisp-tender, they microwaved them with a little oil and then added them to the finished curry.

Recipes reprinted with permission from The Complete Slow Cooker: From Appetizers to Desserts—400 Must-Have Recipes that Cook While You Play (or Work) by the Editors at America’s Test Kitchen. Photography by America’s Test Kitchen. Note: Not all recipes in this cookbook are gluten-free but most can be easily adapted.

Yields 6 servings

Ingredients

  • 2 cups gluten-free chicken broth, more 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
  • 1½ pounds large shrimp (26-30 per pound), peeled, deveined, tails removed or 2 boneless chicken breasts, chopped
  • Salt and pepper
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce, gluten-free soy sauce or coconut aminos
  • 8 ounces snow peas, strings removed and cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup fresh cilantro leaves

Directions

1Whisk broth, curry paste and tapioca together in slow cooker. Then stir in potatoes. Cover and cook until flavors meld and potatoes are tender, 3 to 4 hours on high or 4 to 5 hours on low.

2Microwave coconut milk in a bowl until hot, about 2 minutes. Season shrimp with salt and pepper. Stir shrimp, coconut milk, lime juice and fish sauce into curry mixture. Cover and cook on high until shrimp are opaque throughout, about 30 minutes.

3Microwave snow peas and oil in bowl, stirring occasionally, until snow peas are tender, 3 to 5 minutes. Stir snow peas into curry. Adjust consistency with extra hot broth, as needed. Stir in cilantro and season with salt and pepper to taste and serve.

1 serving contains 569 calories, 21g total fat, 3g saturated fat, 0g trans fat, 1mg cholesterol, 478mg sodium, 79g carbohydrates, 20g fiber, 27g sugars, 20g protein.

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