Few ingredients + few steps = slow cookers dream! Thai red curry paste packs a punch of flavour from the jar, this recipe takes advantage of this to create a delicious dish with a creamy coconut sauce and flaky fish rich in omega 3.
When I first started slow cooking I never thought about cooking fish in the slow cooking based on how delicate cooking fish is. However, this recipe opened my eyes to fish slow cooking. The fish absorbs all the Thai curry flavours and achieves that flaky finish.
I used salmon but you could also use white fish fillet or prawns, I also used red Thai curry paste but will also be enjoyed with green! Mine was served with rice.
Thai Fish Curry
Serves 2
Ingredients
cooking oil
1 white onion diced
2 tbsp Thai red curry paste
200ml coconut milk
170g trimmed beans
Directions
Heat oil in a pan and add the onions for about 5 mins until softened. Add in the curry paste and mix into the onions for about 1 mins. Transfer to slow cooker.
Put the coconut milk, salmon fillets and beans into the slow cooker. Cover and cook on low for 1.5-2 hours (until the fish flakes away easily).
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