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
Serving Size 2 oz shrimp + vegetables
Servings 6
- Amount Per Serving
- Calories 98.2
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 1.6g8%
- Trans Fat 0g
- Cholesterol 107.2mg36%
- Sodium 185.1mg8%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.3g6%
- Sugars 2.3g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.