Recipe: Thai Fish Curry (Slow Cooker)
I’m slowly getting to grips with my slow cooker, if you’ll pardon the terrible pun. I poo-pooed it at first, believing it would cook the bejaysus out of the food (and all the nutrients therein), but according to web experts, that’s not true.
Then I tried to leave it in while I was in work. “So handy!” they said. 11 hours later, I came home to a puddle of brown mush.
But now, I think I might have it cracked.
Fish cooks super quickly, even in a slow cooker, and rich spices such as these really open up during the process. This was a hit in our house, and might just have saved the slow cooker from a one-way trip to St. Vincent de Paul…
Slow-Cooked Thai Fish Curry (Serves 4)
(For the curry paste)
- Large chunk of fresh ginger, peeled and grated
- 3 large green chillies (de-seeded if you don’t like too much spice)
- 2 garlic cloves
- 1 lemongrass stalk, soaked in water
- Half an onion
- Medium bunch of fresh coriander
- Juice of one lime
- 4 kaffir lime leaves (if available – use more lime if not)
- 1 tbsp of soy sauce
- 1 tsp of fish sauce
- Glug of peanut(For the rest)
- 4 fillets of white fish (I used cod), skinned and boned
- 5 tins coconut milk
- 1 tin of chickpeas, rinsed and drained
- 100g brown rice (I used a brown rice / quinoa ready-mix)
- 1 red chilli and some fresh coriander, to serve
- Gather together all the paste ingredients in a small food processor / electrical chopper (I use one of these little jobbies). Blend until a smooth paste forms: add a little peanut oil if desired.
- Take bowl out of slow cooker and place on top of a medium heat hob. Add some peanut oil and when it begins to bubble, add the curry paste, stirring frequently for some thirty seconds.
- Remove bowl from heat, allow it cool down, and then return it to the slowcooker. Add the coconut and the fish, stir well and set on low heat.
- After about an hour and a half, lift the lid and add the chickpeas. Allow to cook for 20-30 more minutes.
- Remove from heat, and serve with rice.