Thai Coconut Curried Fish

A mild curried flavoured sauce

Submitted by Tania Whitford

Thai Coconut Curried Fish

A mild curried flavoured sauce
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Serving: 5
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes


  • 1 Tbsp garlic
  • 1 Tbsp parsley
  • 1 tsp tumeric
  • 1 med diced onion
  • 4 med diced tomatoes
  • 1/4 cup desicated coconut
  • 2 chicken stock cubes
  • 1 tsp cumin
  • 1 Tbsp mild curry powder
  • 1 cup fish stock
  • 1 tsp sugar
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 kg fish fillets (I used bassa)


  • Add all ingredients except milk and fish fillets into the slow cooker and cook on low for 4 hours. Add in milk and turn to high for 20 mins without the lid. I pan fried our fish and poured the sauce over, however if you like poached fish add in fillets for the final 20 - 30 mins or until firm. Serve with rice
  • If you want to add a bit of spice some chilli will do the trick.

4 thoughts on “Thai Coconut Curried Fish”

  1. Flavours in this was delicious!
    I tried to poach our fish but it still wasn’t cooked after an hour so ended up putting it in the oven to cook it.
    Will cook separately next time but very tasty!

  2. This was Delish! Just used hoki for the fish, poached it for about 30mins at the end on high when I added the milk. Kids loved it too.

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