About this recipe: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.
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
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Method Prep:20min › Cook:5hr › Ready in:5hr20min
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.