Red Thai Fish Curry

Red Thai Fish Curry


November 18, 2014

  • Prep: 10 mins
  • Cook: 6 hrs
  • Yields: 4


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


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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