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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

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
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.

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Melissa loves getting in the kitchen with her two children and teaching them about food, cooking, and healthy choices. She loves hosting events, traveling, and enjoying all life as to offer. Her latest cookbook "Serendipity Sweets" will be available for purchase in the fall.

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