1Slice fish into chunky strips.
2Slice carrot thinly.
3Slice zucchini thickly.
4Add carrots followed by zucchini to the slow cooker.
5Add curry paste and garlic.
6Then place fish strips on top.
7Add 3/4 cup of water.
8Place the baby spinach on top followed by the coconut cream.
9Cook on high for 4 hrs stirring twice. Finish the last two hours on low.
10Serve in bowls with a side of steamed rice.
Submitted by Mark Wicks
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