Thai Coconut Fish Curry
Recipe type: Entree
Cuisine: Thai
Serves: 8
An easy Thai dish done in the slow cooker that would be great anytime of the year!!
  • 1 tbsp olive or extra virgin coconut oil 15 mL
  • 2 onions, finely chopped 2
  • 4 cloves garlic, minced 4
  • 1 tbsp minced gingerroot 15 mL
  • 1 tsp finely grated lime zest 5 mL
  • 1 cup vegetable stock 250 mL
  • 1⁄2 cup fish stock 125 mL
  • 2 tbsp freshly squeezed lime juice 30 mL
  • 2 tsp Thai green curry paste (see Tips) 10 mL
  • 1 cup coconut milk 250 mL
  • 2 tbsp gluten-free fish sauce 30 mL
  • 2 lbs firm white fish, such as snapper, 1 kg
  • skin removed, cut into bite-size pieces, if desired
  • 2 cups drained rinsed canned bamboo 500 mL
  • shoot strips
  • 2 cups sweet green peas, thawed if frozen 500 mL
  • 1 red bell pepper, diced 1
  • 1⁄2 cup finely chopped cilantro leaves 125 mL
  • Toasted sesame seeds, optional
  1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger and lime zest and cook, stirring, for 1 minute. Add vegetable and fish stock and stir well. Transfer to slow cooker stoneware. Cover and cook on Low for 6 hours or on High for 3 hours.
  2. In a bowl, combine lime juice and curry paste. Add to slow cooker stoneware and stir well. Stir in coconut milk, fish sauce, fish, bamboo shoots, green peas and red pepper. Cover and cook on High for 20 to 30 minutes, until fish flakes easily when pierced with a fork and mixture is hot. Garnish with cilantro and toasted sesame seeds, if using.
  3. Tips
  4. If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.
  5. Check the label to make sure your curry paste does not contain unwanted additives, such as gluten.
  6. Makes 8 servings
  7. Can Be Halved
Recipe by Noshing With the Nolands at