Slow Cooker Coconut Fish Curry

Introduction

This Slow Cooker Coconut Fish Curry delivers restaurant-style flavor with a fraction of the effort. Sweet coconut milk melds with aromatic spices, creating a luscious sauce that gently poaches tender white fish until perfectly cooked. It’s an ideal recipe when you want something deeply comforting, subtly spiced, and surprisingly simple—right from your slow cooker.

Perfect for casual weeknight dinners or effortless entertaining, this curry is a crowd-pleaser that leaves you more time to enjoy with family and friends.

Why This Coconut Fish Curry Stands Out

A coconut-based curry brings out the finesse of fresh fish, making every bite creamy, flaky, and rich in flavor. The magic of this recipe lies in the slow-cooked base: a medley of ginger, garlic, and curry spices that bloom gently over hours, infusing the coconut milk and tomatoes until they form a silky, savory sauce.

Soft vegetables and melt-in-your-mouth fish soak up layers of flavor—making the whole dish both nourishing and satisfying, with a mild heat that even spice-shy diners will love.

Prepping Vegetables for the Curry

A great curry needs an aromatic, textural base. Dice onions, carrots, and bell peppers so they break down beautifully in the slow cooker. To save time and get perfectly uniform cuts, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This ensures all your vegetables cook at the same rate for the smoothest sauce possible.

Building Flavor in Your Slow Cooker

Begin by layering the bottom of your slow cooker with chopped onion, carrot, and peppers, topped with minced garlic and ginger. Sprinkle over your curry powder, turmeric, and a pinch of chili flakes for gentle warmth.

Add a can of diced tomatoes and creamy coconut milk, giving the base a quick stir to amalgamate the flavors. Let it slow-cook until the veggies are meltingly soft and the aromatics have fully bloomed.

Cooking the Fish to Perfection

Select a firm white fish like cod, halibut, or tilapia. Cut into large chunks so they hold together during cooking and gently nestle them into the curry about 30 minutes before serving. The residual heat will poach the fish to flaky perfection without overcooking—no stovetop needed.

If you want to double-check the fish is cooked through, use a quick-read ThermoPro TP19H Digital Meat Thermometer for Cooking to ensure the fillets have reached 145°F.

Serving and Storage Tips

Ladle the curry over steamed basmati rice, or scoop into a Bentgo Salad Container – 54 oz Bowl for a nourishing grab-and-go meal prep option. Top with fresh cilantro, lime wedges, and a sprinkle of toasted coconut for added flair.

Store leftovers in airtight Rubbermaid Brilliance Food Storage Containers for up to three days in the fridge—flavors only improve overnight!

Nutritional Information and Serving Size

This recipe serves 4 hearty portions. Each serving is approximately 375–400 calories, rich in protein, healthy fats from coconut milk, and vitamins from slow-cooked vegetables. It’s naturally gluten-free and dairy-free.

Slow Cooker Coconut Fish Curry (Recap)

This curry is the answer when you want a meal that’s fuss-free but loaded with flavor. Creamy coconut, delicate fish, and aromatic spices come together effortlessly in your slow cooker—perfect for both easy dinners and impressing at your next gathering.

Instructions

1. Prep your vegetables using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick, even chopping of onion, carrots, and bell pepper.
2. Layer onion, carrots, and pepper at the base of your slow cooker. Sprinkle with garlic, ginger, curry powder, turmeric, and chili flakes. Season with salt and pepper.
3. Add diced tomatoes (with their juices) and coconut milk. Stir to combine. Cover and cook on low for 4 hours, until vegetables are tender and the curry is fragrant.
4. Gently nestle fish pieces into the curry, re-cover, and cook on low for another 30–40 minutes, or until the fish is opaque and flakes easily. Use a ThermoPro TP19H Digital Meat Thermometer for Cooking if desired to check for doneness (145°F).
5. Squeeze lime juice over the curry and adjust seasoning if needed. Give a gentle stir.
6. Serve over warm basmati rice and garnish generously with chopped cilantro and (optional) toasted coconut flakes. Store leftovers in Rubbermaid Brilliance Food Storage Containers.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 55 minutes

This is a dish that proves comfort food can be wholesome, vibrant, and incredibly easy to pull together. Enjoy the simplicity and flavor of homemade Slow Cooker Coconut Fish Curry—straight from your kitchen.