Fish Curry slow-cooks cubes of firm white fish in a coconut cream sauce warmed through with red curry paste, then wilts a mountain of spinach into the pot at the very end. Creamy, fragrant, and genuinely weeknight-easy. Each serving has 20.5g of protein and 24.6g of fat.
Ingredients for Creamy Coconut Fish Curry
- 1.2 lbs (19.2 oz / 544g) wild-caught white fish fillet, cubed
- 18 oz (510g) or approximately 12 cups fresh spinach leaves
- 4 tbsp (2 oz / 57g) organic red curry paste
- 14 oz (397g) or 1.75 cups unsweetened, full-fat coconut cream
- 14 oz (397g) or 1.75 cups water
- 1 tsp (0.17 oz / 5g) sea salt (optional, to taste)
- 0.1 cups (0.8 oz / 24g) fresh cilantro, finely chopped (optional, for garnish)
Step-by-Step Creamy Coconut Fish Curry Instructions
- Plug in a 6-quart slow cooker and let it preheat on the high heat setting; in the meantime, whisk together the 14 oz (397g) of coconut cream and 14 oz (397g) of water in a bowl until perfectly smooth.
- Place the 1.2 lbs (544g / 19.2 oz) of cubed wild-caught fish into the slow cooker, evenly spread the 4 tbsp (57g / 2.01 oz) of red curry paste over the fish fillets, and then pour in the blended coconut cream mixture.
- Shut the slow cooker with the lid and cook for exactly 2 hours on the high heat setting or 4 hours on the low heat setting until the fish is fork-tender.
- Add the 18 oz (510g) of spinach leaves into the pot and continue cooking for 20 to 30 minutes, or until the spinach leaves completely wilt into the sauce.
- Serve the warm Creamy Coconut Fish Curry straightaway, optionally garnished with 0.1 cups (24g / 0.85 oz) of freshly chopped cilantro.
Approximate Nutritional Information for Creamy Coconut Fish Curry
These values are approximate and calculated per serving (1/6th of the recipe).
- Calories: 328 kcal
- Carbs: 7.7g (0.27 oz)
- Protein: 20.5g (0.72 oz)
- Fat: 24.6g (0.87 oz)
Chef's Pro Tips for the Best Creamy Coconut Fish Curry
- Choose a Firm White Fish: To prevent your fish from turning to mush in the slow cooker, opt for firm-fleshed white fish varieties like cod, halibut, mahi-mahi, or monkfish. These hold their shape beautifully during the slow cooking process.
- Adjust Your Heat Level: Organic red curry pastes can vary wildly in their spice levels depending on the brand. If you are sensitive to heat, start with 2 tablespoons (1 oz / 28g) and taste the sauce before adding the rest.
- Don't Overcook the Spinach: Add the fresh spinach at the very end as instructed. Spinach takes just minutes to wilt in the residual heat. Cooking it for the full duration would result in a muddy color and mushy texture.
- A Splash of Acid: Just before serving your Creamy Coconut Fish Curry, squeeze a wedge of fresh lime juice into the pot. The acidity cuts through the richness of the coconut cream and brightens all the flavors.
Frequently Asked Questions (FAQ)
Can I use frozen fish for this Creamy Coconut Fish Curry? Yes, you absolutely can! However, you must thaw the fish completely in the refrigerator overnight and pat it completely dry with paper towels before adding it to the slow cooker. Putting frozen fish directly into the slow cooker will release too much water and dilute your creamy coconut sauce.
What is the best side dish to serve with slow cooker fish curry? This Creamy Coconut Fish Curry pairs perfectly with jasmine rice, basmati rice, or even rice noodles to soak up the rich, flavorful broth. If you are keeping this a Keto Fish Dinner, serve it over steamed cauliflower rice or alongside zucchini noodles.
How long does leftover coconut milk fish curry last in the fridge? You can store leftovers in an airtight container in the refrigerator for up to 3 days. Seafood is highly perishable, so it is best enjoyed quickly.
How do I reheat this dish without overcooking the fish? To prevent the fish from becoming rubbery and the coconut cream from separating, reheat individual portions gently on the stovetop over medium-low heat until just warmed through. Avoid boiling the curry or using the microwave on high power.
Pro Tips
- Choose a firm-fleshed white fish like cod, halibut, mahi-mahi, or monkfish. Delicate fillets turn to mush in the slow cooker, while firm fish holds its shape beautifully.
- Add the spinach only in the final 20-30 minutes. It wilts in minutes, and cooking it for the full duration leaves it muddy in color and mushy in texture.
- Red curry pastes vary wildly in heat depending on the brand. If you're sensitive to spice, start with 2 tablespoons and taste the sauce before adding the rest.
- Whisk the coconut cream and water together until perfectly smooth before pouring it over the fish, so the sauce bakes up even and creamy.
- Squeeze a wedge of fresh lime into the pot just before serving. The acidity cuts through the richness of the coconut cream and brightens everything.
Frequently Asked Questions
Which fish works best in this slow cooker curry?
Firm white fish such as cod, halibut, mahi-mahi, or monkfish. They stay fork-tender without falling apart during the slow cook.
Can I make this fish curry ahead of time?
Yes, and it tastes even better the next day. Store it without the spinach and wilt the fresh leaves in when you reheat so they stay green.
How spicy is this curry?
That depends on your red curry paste. The recipe uses 4 tablespoons of paste; start with half and add more after tasting if you want more heat.
Is this fish curry keto-friendly?
It is built for it. Each serving has 7.7g of carbs and 20.5g of protein, with the fat coming from the full-fat coconut cream.
Recipe card below.
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Ingredients
Method
- Plug in a 6-quart slow cooker and let it preheat on the high heat setting; in the meantime, whisk together the 14 oz (397g) of coconut cream and 14 oz (397g) of water in a bowl until perfectly smooth.
- Place the 1. 2 lbs (544g / 19.2 oz) of cubed wild-caught fish into the slow cooker, evenly spread the 4 tbsp (57g / 2.01 oz) of red curry paste over the fish fillets, and then pour in the blended coconut cream mixture.
- Shut the slow cooker with the lid and cook for exactly 2 hours on the high heat setting or 4 hours on the low heat setting until the fish is fork-tender.
- Add the 18 oz (510g) of spinach leaves into the pot and continue cooking for 20 to 30 minutes, or until the spinach leaves completely wilt into the sauce.
- Adjust Your Heat Level: Organic red curry pastes can vary wildly in their spice levels depending on the brand. If you are sensitive to heat, start with 2 tablespoons (1 oz / 28g) and taste the sauce before adding the rest.
- Don't Overcook the Spinach: Add the fresh spinach at the very end as instructed. Spinach takes just minutes to wilt in the residual heat.
- Cooking it for the full duration would result in a muddy color and mushy texture.
