Updated Nov 24, 2014Chatelaine
- Pour chicken broth into bowl of slow cooker, then whisk in curry paste until dissolved. Whisk in coconut milk, water, coriander and salt. Stir in peppers, onion and rice
- Cover and cook until rice is tender, 2 hours on high or 4 hours on low. Then place frozen shrimp in a sieve. Rinse with cold water until ice crystals melt. Drain well and stir into rice. Cover and cook until warm, about 15 minutes. Stir in juice from half a lime. Slice other half into wedges to serve with rice. Best eaten same day it’s made, but will keep well, covered and refrigerated, 1 day.
Yes, you can cook up a complete party entree in a slow cooker. This creamy rice dish with shrimp and peppers is easy – perfect for a potluck!
You must use converted rice in this recipe – it’s the only one that produces good results.
Stir in 1/2 cup (125 mL) chopped fresh basil or coriander. Add strips of mango and sprinkle with chopped toasted peanuts.