🥥 Slow-Cooked Coconut Shrimp & Fish Curry 😇🍤🐟🍛
The slow cooker makes this dish super easy, bringing out all the deep flavors of coconut milk, curry spices, and tender shrimp and fish. It’s the perfect comfort food that fills the house with the most delicious aromas! 🌴🍛
🍛 Ingredients (Serves 3–4):
🦐🐟 For the Slow-Cooked Seafood:
½ lb (225g) shrimp, peeled & deveined
½ lb (225g) white fish fillet (cod, tilapia, snapper, etc.), cut into chunks
Salt & pepper to taste
Juice of 1 lime 🍋
🍛 For the Coconut Curry Sauce:
1 tbsp coconut oil or vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1½ tsp curry powder (yellow or mild madras)
½ tsp cumin
½ tsp turmeric (optional for extra color)
1 tbsp tomato paste 🍅
1 can (13.5 oz / 400 ml) full-fat coconut milk 🥥
1 cup fish stock or vegetable broth (or use water)
1 tsp fish sauce (or soy sauce)
1 tsp brown sugar or honey 🍯
Juice of 1 lime 🍋
Salt & pepper to taste
Optional: ½ tsp chili flakes or 1 chopped fresh chili 🌶️
🌿 Garnish:
Fresh cilantro or Thai basil
Lime wedges 🍋
Toasted coconut flakes (optional)
👩🍳 Instructions:
1. Prepare the Seafood:
Season the shrimp and fish chunks with salt, pepper, and lime juice. Set aside.
2. Prepare the Coconut Curry Sauce:
In a large skillet, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 3–5 minutes until softened and translucent.
Add the garlic and ginger, and cook for another 1 minute until fragrant.
Stir in the curry powder, cumin, and turmeric, cooking for 1–2 minutes to allow the spices to bloom.
Add the tomato paste and cook for another minute.
Pour in the coconut milk and fish stock (or broth), stirring to combine.
Add the fish sauce, sugar, lime juice, and season with salt and pepper.
Simmer for 5–7 minutes to meld the flavors.
3. Slow Cook the Curry:
Pour the curry sauce into the slow cooker.
Add the seasoned shrimp and fish chunks.
Stir gently to coat the seafood in the sauce.
Cover and cook on low for 2–3 hours, or high for 1–1.5 hours.
The seafood will cook through and absorb all the flavors of the curry sauce.
4. Garnish & Serve:
Once the seafood is cooked, gently stir everything to make sure the seafood is evenly coated in the curry sauce.
Serve the Slow-Cooked Coconut Shrimp and Fish Curry with steamed rice, basmati rice, or warm naan bread.
Garnish with fresh cilantro, lime wedges, and toasted coconut flakes for a tropical touch.
✨ Optional Add-Ins:
Add baby spinach or kale to the slow cooker during the last 30 minutes for extra greens 🥬
Add roasted sweet potatoes or carrots for a heartier dish 🍠🥕
For a spicier kick, add fresh chopped chili or a dash of hot sauce 🌶️