Ingredients
3 teaspoons green curry paste (homemade or shop bought whichever you have time for)
1 large white onion
8 spring onions, sliced
2 red chillies, diagonally sliced
300g snow peas, diagonally sliced
300g button mushrooms, thickly sliced
1kg white fish (I used Hoki fillets as they are nice and thick)
1 tin 400ml coconut milk
500ml vegetable stock
2 large limes, zest and juice
Fresh parsley
Fresh coriander
2 teaspoons garlic, minced
1 teaspoon ginger, minced.Method
Turn your slow cooker onto low.
Add all the chopped ingredients and stir well.
In a jug add the vegetable stock, coconut milk and green curry paste and whisk to combine. Squeeze in the lime juice and zest.
Pour into the slow cooker and stir through the vegetables.
Add the fish chunks on top and stir gently through.
Add 2 teaspoons chopped parsley and 3 teaspoons fresh coriander.
Leave to cool for 3 to 3.5 hours.
Serve with coconut rice.
Thai Green Fish Curry (slow cooker)
