Thai Fish & Coconut Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About


  • 1 tbsp sunflower oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, crushed


Preheat the covered slow cooker on HIGH. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the shallots and fry for 2 minutes. Add the garlic and chilli and fry for a further 1–3 minutes until the shallots are softened. Stir in the shrimp paste, then sprinkle over the turmeric.

Add the stock, coconut milk, lime leaves, galangal, palm sugar and lime juic