Slow cooker Thai green fish curry

    5 hours 20 min

    This lovely Thai green fish curry is perfect in the slow cooker and always comes our well and bursting with colour and flavour. Serve with rice.

    52 people made this

    Serves: 4 

    • 2 tablespoons sunflower oil
    • 1/2 onion, chopped
    • 1 green chilli, seeded and finely chopped
    • 2cm piece root ginger, chopped
    • 4 teaspoons Thai green curry paste
    • 1 tablespoon fish sauce
    • juice of 1 lime
    • 1 pinch ground nutmeg
    • 1 (400ml) tin coconut milk
    • 220ml vegetable stock, warmed
    • 450g firm white fish, cubed
    • 3 carrots, peeled and chopped
    • salt and pepper, to taste
    • 3 spring onions, chopped
    • 1 bunch chopped fresh coriander
    • 1 sprig Thai basil, leaves chopped

    Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

    1. Preheat the slow cooker to auto or low. In a large casserole dish, heat the oil then add the chopped onion, chilli and root ginger. Cook and stir for 4 minutes until the onions soften. Stir in the curry paste, fish sauce, lime juice and nutmeg. Cook and stir for a further 2 minutes. Add the coconut milk and stock and bring to a simmer then add the cubed fish and carrots. Transfer to the slow cooker. Season well. Cover and cook on auto or low for 4 to 5 hours or on high for 3 hours. Prior to serving, stir through the spring onions, coriander and fresh Thai basil.


    Firm white fish like pollock works really well for this dish.

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    Reviews in English (2)


    I've made this with salmon and chicken now, both times it worked a treat and has become a family favourite.  -  25 Nov 2014


    Yummy! Really nice. Will definitely use again, possibly with chicken.  -  26 Oct 2014