Scale

1 1/2 lbs cod fillets (or other firm white fish), cut into large chunks

1 red bell pepper, sliced

1 zucchini, sliced into half-moons

1 small onion, thinly sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp red curry paste

1/2 tsp ground turmeric

1 (13.5 oz) can full-fat coconut milk

1/2 cup fish stock or vegetable broth

1 tbsp lime juice

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked rice or cauliflower rice, for serving

1. Add bell pepper, zucchini, onion, garlic, and ginger to the crockpot.

2. Stir in curry paste, turmeric, coconut milk, broth, and lime juice. Season lightly with salt and pepper.

3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until vegetables are tender.

4. Add fish chunks during the last 25–30 minutes of cooking.

5. Gently stir once halfway through; fish should flake easily when done.

6. Taste and adjust seasoning.

7. Serve over rice or cauliflower rice, garnished with fresh cilantro.

Use mahi-mahi, halibut, or haddock if cod is unavailable.

Add a handful of spinach during the last 10 minutes for extra greens.

For spicier curry, add an extra spoonful of red curry paste.

Keywords: coconut fish curry, slow cooker fish curry, crockpot cod curry, healthy coconut stew