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Thai Coconut Fish Curry Slow Cooker Recipe

Thai Coconut Fish Curry Slow Cooker Recipe

So yesterday I shared with you the Sumptuous Slow Cooker Spinach Artichoke Dip and the day before I shared the New Age Succotash along with my review of The Healthy Slow Cooker cookbook (go check it out-– I’m giving a copy away to one lucky reader!).  Today I share the Thai Coconut Fish Curry Slow Cooker…the final recipe I’ll be sharing from this cookbook– so if you like all 3 then you’ll definitely want to get your own copy— it’s packed full of fantastic recipes!

During Lent we’re always looking for new fish recipes to eat on Fridays and this one does not disappoint!  Even though Lent is over we’re still trying to eat more fish and get healthier.

1 TBS Extra Virgin Coconut Oil (may sub EVOO as well)

2 Onions, chopped

4 cloves Garlic, minced

1 TBS gingerroot, minced

1 tsp Lime Zest

2 TBS Lime Juice

1 Cup Vegetable Stock

1/2 Cup Fish Stock

2 Tsp Thai green curry paste

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1 Cup Coconut Milk

2 TBS Gluten-Free Fish Sauce

2 lbs. firm white fish- deskinned, cut into pieces

2 Cups Bamboo Shoot Strips, drained and rinsed

2 Cups Sweet Green Peas

1 Red Bell Pepper, diced

1/2 Cup Cilantro Leaves, finely chopped

Sprinkle of Toasted Sesame Seeds

Directions:

Heat oil in skillet and sautee onions.

Add garlic, ginger, and lime zest…cook 1 minute.

Add vegetable and fish stock….stir well.

Transfer to slow cooker.

Cook on low for 6 hours.

Combine lime juice and curry paste in bowl and add to slow cooker.

Stir in coconut milk, fish sauce, fish, bamboo shoots, green peas, and red pepper– cook on high for 20-30 minutes– until fish is flaky.

Garnish with cilantro and sesame seeds.

4.0 from 1 reviews
Thai Coconut Fish Curry Slow Cooker Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 1 TBS Extra Virgin Coconut Oil (may sub EVOO as well)
  • 2 Onions, chopped
  • 4 cloves Garlic, minced
  • 1 TBS gingerroot, minced
  • 1 tsp Lime Zest
  • 2 TBS Lime Juice
  • 1 Cup Vegetable Stock
  • ½ Cup Fish Stock
  • 2 Tsp Thai green curry paste
  • 1 Cup Coconut Milk
  • 2 TBS Gluten-Free Fish Sauce
  • 2 lbs. firm white fish- deskinned, cut into pieces
  • 2 Cups Bamboo Shoot Strips, drained and rinsed
  • 2 Cups Sweet Green Peas
  • 1 Red Bell Pepper, diced
  • ½ Cup Cilantro Leaves, finely chopped
  • Sprinkle of Toasted Sesame Seeds
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Instructions
  1. Heat oil in skillet and sautee onions.
  2. Add garlic, ginger, and lime zest...cook 1 minute.
  3. Add vegetable and fish stock....stir well.
  4. Transfer to slow cooker.
  5. Cook on low for 6 hours.
  6. Combine lime juice and curry paste in bowl and add to slow cooker.
  7. Stir in coconut milk, fish sauce, fish, bamboo shoots, green peas, and red pepper-- cook on high for 20-30 minutes-- until fish is flaky.
  8. Garnish with cilantro and sesame seeds.

Bye for now! Where I Shop- (1)
Thrive Market - It's like the Costco of organics...this is where I get all of my sugar, flour, baking supplies, kids snacks, etc.
Zaycon Foods- This is where I buy most of my meat products in bulk.  The quality is amazing and the prices just can't be beat!  I mean, $1.89 a pound for boneless all-natural chicken breasts!!  It is bulk but you can always split with a friend or make up a bunch of freezer meals like I do!
Melissa Llado
Melissa is a busy mom trying to survive the preschool years. She loves a good Pinot Grigio and cuddling up on the couch for the latest super hero movie. Her kids enjoy getting in the kitchen and helping make a mess trying new recipes! Even though she's constantly creating new and delicious treats she usually winds up buying grocery store treats when it's time for her to take snacks for school-- at all of the teachers' dismay.
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Melissa Llado
Melissa Llado

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