Red Thai Fish Curry

Submitted by Mark Wicks

Red Thai Fish Curry

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Serving: 4
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 3 fresh fish fillets (approx 500grms)
  • 200 grams of baby spinach
  • 1 Large carrot
  • 2 medium zucchini
  • 100 grams Red thai curry paste
  • One tablespoon of minced garlic
  • One 400 gram coconut cream can
  • 3/4 cup of water


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

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