Whenever I crave something comforting but still packed with fresh, vibrant flavors, I turn to this Slow Cooker Fish, Young Coconut, and Sweet Potato Curry. The rich coconut sauce mingles with tender sweet potatoes and perfectly cooked snapper, creating a dish that feels both hearty and light.

This curry is perfect for sharing with family or friends, especially with warm rice on the side to soak up the sauce. The best part? It’s effortless to make. Set it up in your slow cooker, and in just a few hours, you’ll have a dinner that feels truly special.

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Recipe Ingredients

• 2 tbsp of grapeseed oil or rice bran oil
• 4 shallots, halved and thinly sliced
• 4 garlic cloves, finely chopped
• 1 tbsp of finely shredded ginger
• 3 tbsp of curry powder
• 1 young coconut, juice reserved and flesh thinly sliced
• 1 x 270 ml (9½ fl oz) tin of coconut milk
• 2 tbsp of fish sauce
• ½ tsp of raw sugar
• Juice of 1 lime
• 500 g (1 lb 2 oz) sweet potato, halved lengthways and sliced into 1 cm (½ in) pieces
• 1 x 700 g (1 lb 9 oz) whole snapper, cleaned
• Steamed brown or white rice, lime halves, and cilantro (coriander) sprigs, to serve

How To Make Slow Cooker Fish, Young Coconut and Sweet Potato Curry

1. Prepare the Shallot Mixture: Heat 2 tablespoons of grapeseed oil in a frying pan over medium heat, then cook the shallots, garlic, ginger, and curry powder for 5 minutes until softened and fragrant. Set the mixture aside to cool completely.
2. Combine the Coconut Base: Pour the coconut juice, coconut flesh, coconut milk, fish sauce, raw sugar, and lime juice into the slow cooker. Stir the mixture gently, ensuring everything is evenly combined, then layer the sweet potato slices on top.
3. Prepare the Fish: Make two deep incisions on each side of the snapper, cutting through to the bone, then rub the cooled shallot mixture all over the fish. Be sure to work the mixture into the incisions and the cavity for maximum flavor before placing the fish gently into the slow cooker.
4. Layer the Baking Paper: Cut a circle of baking paper to fit the size of your slow cooker and place it directly on top of the fish. This keeps the flavors locked in and helps the fish cook evenly.
5. Cook the Curry: Set your slow cooker to the low setting and cook for 2 hours. Turn the fish carefully halfway through to ensure it cooks evenly, and check that the sweet potato is tender before turning off the heat.
6. Serve and Enjoy: Check the seasoning, adjusting salt if needed, then serve the curry with steamed rice on the side. Garnish with lime halves and fresh cilantro sprigs for a bright, zesty finish.

Recipe Tips

• Adjust the spice level: Use mild curry powder for less heat, or add chili flakes for a spicy kick. Always taste as you go to find your perfect balance.
• Try different fish: If snapper isn’t available, substitute with cod, tilapia, or even salmon. Make sure to adjust cooking time based on the fish’s thickness.
• Enhance the coconut flavor: Add an extra splash of coconut milk or a tablespoon of coconut cream for an even richer, silkier sauce.
• Swap the vegetables: Sweet potatoes are great, but pumpkin, carrots, or even baby potatoes can be used for a similar texture and flavor.
• Make it vegetarian: Replace fish with firm tofu or chickpeas and adjust the fish sauce to a plant-based alternative like soy sauce.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Prawn and Squid Laksa
• Slow Cooker Green Thai Chicken Curry
• Slow Cooker Sri Lankan Goat Curry