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4.79 from 38 votes

Slow Cooker Coconut Fish Curry

A delicious light fish curry made in the slow cooker, using coconut milk
Course Main Course
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 3
Calories 176kcal

Ingredients

  • 2 cloves garlic finely chopped
  • 3 cm piece of fresh ginger peeled and finely chopped
  • 1 red chilli deseeded and finely chopped
  • tsp ground turmeric
  • 1 stick lemongrass bashed with a wooden spoon to release the flavour
  • 400 ml coconut milk
  • 300 g skinless and boneless cod loin cut into 2 cm cubes
  • 100 g mange tout (snow peas) sliced
  • 150 g broccoli florets
  • To serve: fresh coriander and red chilli sliced

Instructions

  • Place the garlic, ginger, red chilli, turmeric, lemongrass and coconut milk in the slow cooker.
    2 cloves garlic, 3 cm piece of fresh ginger, 1 red chilli, 1½ tsp ground turmeric, 1 stick lemongrass, 400 ml coconut milk
  • Add the cubes of cod, mange tout and broccoli.
    300 g skinless and boneless cod loin, 100 g mange tout, 150 g broccoli florets
  • Cook on low for 2-3 hours or until the cod is cooked through (check that it flakes easily and has turned from translucent to opaque). 
  • Top with chopped fresh coriander and slices of red chilli.
    To serve: fresh coriander and red chilli

Notes

Note: I made this in a large 5.7 litre slow cooker but it would also work well in a smaller slow cooker e.g. 3.5 litre.
Cooking time will vary according to your slow cooker and its size. In my large slow cooker this was done after 1 hour and 45 minutes.
Check the fish as mentioned above to ensure it is cooked.
Storage:
I find that coconut milk curries don't freeze that well as the sauce can split after you defrost it. Also the texture of the fish may change after freezing. For that reason I recommend against freezing this recipe.
You can keep the leftovers in the fridge for 2-3 days after cooking.

Nutrition

Calories: 176kcal