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Slow Cooker Thai Green Curry

This light, tasty dish with tender fish and fragrant spices is a cut above your average Thai curry. The monkfish absorbs the fresh, exotic flavours and combines with the creamy curry for an authentic taste of South East Asia. Serve this slow cooker Thai green curry with sticky jasmine rice for the full Thai experience.

Slow Cooker Thai Green Curry Close uP



For the green curry paste

  • 2cm piece of root ginger, finely chopped
  • 2 tsp finely chopped fresh lemongrass
  • 6 tbsp finely chopped fresh coriander
  • 6 shallots - finely chopped
  • 4 cloves of garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 fresh red chilli with the seeds removed, finely chopped
  • Zest of 1 lime

For the curry

  • 2 tbsp sunflower oil
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 400ml coconut milk
  • 250ml vegetable stock
  • 2 tbsp sugar
  • 280g baby new potatoes, scrubbed and halved
  • 1 red pepper, sliced
  • 500g monkfish fillets (or similar), diced
  • 1 tbsp chopped fresh coriander to garnish



  1. Make a green curry paste by mixing together the ginger, lemongrass, coriander, shallots, garlic, coriander, cumin, chilli and lime zest with a small amount of water in a bowl
  2. In a pan with oil, heat the curry paste for 5 minutes until the shallots have softened, then add the fish sauce and lime juice
  3. Add the coconut milk along with the vegetable stock and sugar and bring to a simmer
  4. Add the diced fish, potatoes and sliced red pepper
  5. Transfer the curry to the slow cooker, cover and cook on low for 4 to 5 hours
  6. Garnish with chopped fresh coriander and serve with jasmine rice


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