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A simple recipe for slow cooker coconut fish curry, full of fresh flavours and vibrant colours, ideal for perking up your mealtime



Total time

185 minutes


  • 2 cloves garlic (finely chopped)
  • 3 cm piece of fresh ginger (peeled and finely chopped)
  • 1 red chilli (deseeded and finely chopped)
  • 1½ tsp ground turmeric
  • 1 stick lemongrass (bashed with a wooden spoon to release the flavour)
  • 400 ml coconut milk
  • 300 g skinless and boneless cod loin (cut into 2 cm cubes)
  • 100 g mange tout (sliced)
  • 150 g broccoli florets
  • to serve: fresh coriander and red chilli (sliced)


  1. Place the garlic, ginger, red chilli, turmeric, lemongrass and coconut milk in the slow cooker.
  2. Add the cubes of cod, mange tout and broccoli.
  3. Cook on low for 2-3 hours or until the cod is cooked through (check that it flakes easily and has turned from translucent to opaque). 
  4. Top with chopped fresh coriander and slices of red chilli.
  5. View the recipe instructions at BakingQueen74

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