Northern Thai Fish Curry (Slow Cooker)

Northern Thai Fish Curry (Slow Cooker)

Ready in 1h

Northern Thai Fish Curry is an aromatic, liquid curry designed to be soaked up by its accompaniment of fresh, steaming, jasmine rice. This one is conveniently slow cooked.


1 lb whiting fillets; cut into 1.5 - 2" chunks
2 cups vegetable stock; heated to near boiling
2 shallots; cut into wedges
1 tbsp pickled ginger; minced
2 cloves garlic; minced
3 tbsp lemon grass; dried
1/2 tsp chili flakes; dried
1 tbsp fish sauce
1 tsp Thai red curry powder
1 tsp brown sugar
1 pinch belacan stock granules; (optional)

Original recipe makes 4 Servings



Pour the heated vegetable stock into a 1.5qt slow cooker, along with all other ingredients except fish. Cover with lid and cook on high for 2 hours. At the end of the 2hrs, add the fish pieces to the stock and cook 15 mins. Turn off the slow cooker and leave to stand for another 10-15 mins or until the fish is cooked through.

Serve over large bowls of steamed jasmine rice.

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Northern Thai Fish Curry (Slow Cooker)

Calories Per Serving: 34 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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