Slow cooker Thai green fish curry

Slow cooker Thai green fish curry


30 people made this

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.


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 (3)


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


- Rated on - 09 Aug 2015


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

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