Crockpot Curry Tomato Shrimp

Set it and forget it, Thai-curry style. This slow cooker dish builds a fragrant red curry from coconut milk, crushed tomatoes, and red curry paste, then loads it with cauliflower, sweet peppers, celery, and scallions for a light, vegetable-packed bowl.

The single most important rule here: add the shrimp at the very end. Shrimp cook in minutes, and a long stint in the crockpot turns them tough and rubbery. Stirring them in just five to ten minutes before serving lets them gently poach in the hot curry until they curl pink and stay plump and tender.

The slow simmer beforehand does the real work, softening the cauliflower and peppers and letting the curry paste bloom into the coconut milk and tomato base. A pinch of cayenne lets you push the heat as far as you like.

Kitchen Tips

• Hold the shrimp until the last few minutes. Overcooked shrimp are the quickest way to ruin this dish.
• Stir the red curry paste into the coconut milk so it dissolves evenly instead of clumping.
• Cut the cauliflower into large chunks so it holds its shape over the long cook instead of disintegrating.

Variations

• Serve over jasmine rice or cauliflower rice to soak up the sauce.
• Finish with fresh basil, cilantro, or a squeeze of lime for brightness.
• Swap the shrimp for chunks of firm white fish or chicken, added earlier since they take longer.