I love the combination of sweet and spicy flavors in this luscious dish. Serve this over brown basmati rice and add a platter of steamed spinach sprinkled with toasted sesame seeds to complete the meal.

Recipe works in slow cookers from 3-1/2 to 6 quarts.

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring until softened, about 3 minutes. Add garlic and gingerroot and cook, stirring, for 1 minute. Add vegetable stock.

Transfer to slow cooker stoneware. Add sweet potatoes and stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.

In a small bowl, combine curry paste and lime juice. Add to slow cooker stoneware and stir well. Stir in coconut milk and shrimp. Cover and cook on High for 20 minutes, until shrimp are hot. Transfer to a serving dish. Garnish with almonds, if using, and cilantro and serve.

Tip:
If you are adding the almond Garnish, try to find slivered almonds with the skin on. They add color and nutrients to the dish.

Make ahead:
This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight or for up to 2 days. When you're ready to cook, continue with Steps 2 and 3.

Per Serving:
Calories 348; Protein 27g; Carbohydrates 32.7g; Total Fat 12.3g; Saturated Fat 6.3g; Monounsaturated Fat 3.8g; Polyunsaturated Fat 1.4g; Dietary Fiber 2.9g; Sodium 587mg; Cholesterol 221mg.