Garlic-Ginger Shrimp with Coconut-Curry Vegetables
This delicious shrimp in a decadent curry sauce can be made in the slow cooker or Instant Pot for an easy weeknight dinner option.
Thoroughly stir coconut milk before measuring.
To toast coconut, preheat oven to 350°F. Spread coconut in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice. Watch carefully to avoid burning.