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)tempImageForSave (1)


(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



  1. 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.


  1. 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.


  1. 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.


  1. After about an hour and a half, lift the lid and add the chickpeas. Allow to cook for 20-30 more minutes.


  1. Remove from heat, and serve with rice.





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