Fish

Yam Coconut Curry with shrimp takes 30 minutes to prepare.

Yam Coconut Curry with shrimp takes 240 minutes to cook.

Yam Coconut Curry with shrimp makes 3 servings.

The ingredients for Yam Coconut Curry with shrimp are:

Shrimp meat cooked & tail off Aqua Star, 1 lb
Olive oil Spanish Coloso, 0.5 oz
Onions, raw, 0.25 cup, chopped
Garlic, 2 cloves minced
Ginger, ground, 0.5 tbsp (or 1 tbsp fresh ginger)
Chicken bouilon Maggi, equaling 1 cup broth
*Yam, 1 cup, cubed
*Wasabi powder 2 tsp (or Thai curry paste)
Lime juice ReaLime, 2 tsp
Milk coconut Goya, 1/2 cup
Cilantro, dried, 1 tbsp

Here is how you make Yam Coconut Curry with shrimp:

Prepared in slow cooker. Saute onion until soft, add minced garlic & ginger. Add broth to mixture, stir & pour into slow cooker. Add cubed yam & stir. After 1/2 hr add curry paste (mix Wasabi or Thai curry paste with lime juice). Cook on high 3 1/2 to 4 hrs or 6 to 8 hrs on low or yam is soft. After 1 hr, add frozen shrimp to slow cooker & stir. Cook until ingredients are done.Serving Size: Makes 3 servings one cup eachNumber of Servings: 3Recipe submitted by SparkPeople user PATSTTHOMAS.

The nutritional information for Yam Coconut Curry with shrimp is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 323.6

• Total Fat: 12.7 g
• Cholesterol: 293.3 mg
• Sodium: 674.9 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 3.0 g
• Protein: 34.9 g