2 tbsp Green curry paste
1 cup Light coconut milk
½ cup Low sodium chicken broth
1 cup Cauliflower florets
¼ cup Carrots, chopped
¼ cup Bell pepper, large diced
1 cup Spinach, chopped
12 oz Shrimp, tail off, peeled and deveined
1
In the bowl of a slow cooker, whisk curry paste, coconut milk, and broth.
2
Add cauliflower, carrots, and bell pepper. Stir to combine.
3
Cover and cook 3-4 hours on high.
4
Add shrimp and spinach. Cover and cook another 20 minutes on high, until shrimp are cooked through.
Nutrition Facts
6 servings
2 oz shrimp + vegetables
- Amount per serving
- Calories98.2
- % Daily Value *
- Total Fat 2.3g3%
- Saturated Fat 1.6g8%
- Trans Fat 0g
- Cholesterol 107.2mg36%
- Sodium 185.1mg9%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.3g5%
- Total Sugars 2.3g
- Protein 14.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 tbsp Green curry paste
1 cup Light coconut milk
½ cup Low sodium chicken broth
1 cup Cauliflower florets
¼ cup Carrots, chopped
¼ cup Bell pepper, large diced
1 cup Spinach, chopped
12 oz Shrimp, tail off, peeled and deveined
Directions
1
In the bowl of a slow cooker, whisk curry paste, coconut milk, and broth.
2
Add cauliflower, carrots, and bell pepper. Stir to combine.
3
Cover and cook 3-4 hours on high.
4
Add shrimp and spinach. Cover and cook another 20 minutes on high, until shrimp are cooked through.