Crockpot Pescatarian Coconut Fish Curry
Pescatarian crockpot recipes work best when the fish goes in at the end. This coconut curry simmers vegetables and chickpeas in a spiced sauce, then white fish and shrimp finish in under an hour.
6
servings15
minutes3
hours30
minutesVegetables and chickpeas simmer in a curry sauce, then fish and shrimp cook briefly at the end. Serve over rice.
Ingredients
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
1 can (14.5 oz) diced tomatoes
1 can (15 oz) chickpeas, drained
1 large sweet potato, peeled and diced
1 red bell pepper, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 cup low-sodium vegetable broth
1 tsp ground cumin
1/2 tsp salt
1 lb cod or other firm white fish, cut in chunks
1/2 lb large shrimp, peeled and deveined
2 tbsp lime juice
1/4 cup chopped cilantro
3 cups cooked basmati rice
Directions
- Whisk the curry paste with the coconut milk and broth in a 6-quart slow cooker.
- Add the tomatoes, chickpeas, sweet potato, bell pepper, onion, garlic, ginger, cumin and salt.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 hours, until the sweet potato is tender.
- Turn to HIGH if it was on LOW.
- Pat the fish and shrimp dry and season lightly with salt.
- Nestle the fish into the sauce, then add the shrimp on top.
- Cover and cook 20 to 30 minutes, until the fish flakes and reaches 145°F and the shrimp are pink.
- Stir very gently so the fish stays in chunks.
- Stir in the lime juice.
- Serve over rice with cilantro.
Notes
- Use only shrimp or only fish if you like. Frozen fish should be thawed first. Store leftovers up to 2 days, since seafood does not keep as long. Do not freeze with the fish in it.
Why a pescatarian curry works in the slow cooker
This pescatarian crockpot recipe puts fish and shrimp into a coconut curry that is full of vegetables and chickpeas. The slow cooker builds the sauce for hours so the flavors blend, then the seafood goes in for the last half hour. It is a smart way to get both a deep sauce and tender fish.
Seafood cannot cook for hours, so timing is everything. Fish and shrimp need only 20 to 30 minutes in a hot sauce, and that is exactly what the cooker can give. The sauce does the long work first, and the fish stays flaky and sweet. A pot like this also makes a good make-ahead base, since you can prepare the sauce in the morning and add the seafood at dinner time.
Ingredients worth a closer look
Red curry paste: two tablespoons give a medium heat and a deep, aromatic flavor. Brands vary in heat, so start with less if you are not sure.
Coconut milk: a can of full-fat coconut milk makes a creamy sauce. Light coconut milk gives a thinner curry.
Cod and shrimp: use firm white fish like cod, halibut or haddock, cut in 1 1/2 inch chunks. Large shrimp, peeled and deveined, add sweetness. Thaw frozen seafood fully first.
Sweet potato and chickpeas: the potato gives sweetness and body, and the chickpeas add protein. Dice the potato into 3/4 inch cubes.
Lime and cilantro: the lime juice at the end brightens the sauce, and fresh cilantro adds a clean, green flavor.
Vegetable broth and spices: a cup of low-sodium vegetable broth thins the sauce, and a teaspoon of ground cumin adds an earthy note that goes well with the curry paste.
Tips for tender fish
Add the seafood last: the most common mistake is adding the fish at the start. It falls apart and turns rubbery. Add it for the last 20 to 30 minutes on HIGH, and check that the fish flakes and reaches 145°F. A thermometer takes the guesswork out of fish.
Pat the fish dry: dry fish holds together better and does not water down the sauce. Season it lightly with salt before it goes in.
Stir gently: once the fish is in, stir only once or twice with a spatula. Rough stirring breaks the chunks into flakes.
Ways to change it up
Use salmon, which is richer, or only shrimp, which cook in 15 minutes. Swap the sweet potato for butternut squash or cauliflower. Add spinach at the end for greens. Use yellow or green curry paste for a different flavor, and a teaspoon of fish sauce adds depth. Tofu in cubes also works for a vegetarian curry, and it goes in at the start.
Using canned tuna does not work well. It breaks down into a mushy texture and gives the curry a metallic taste.
Sides and serving
Serve over basmati or jasmine rice with extra lime wedges and cilantro. Warm naan is good for scooping the sauce. A cucumber salad dressed with rice vinegar adds a cool, crisp contrast to the curry. A sprinkle of toasted coconut flakes adds crunch to the bowl.
Fridge, freezer and reheating
Seafood is best fresh, so store leftovers in the fridge for 2 days only. Reheat gently on the stove over low heat so the fish does not overcook.
If you want to freeze it, freeze the sauce and vegetables without the seafood for up to 3 months, and add fresh fish when you reheat. Heat to a gentle simmer and cook the fish through to 145°F.
Crockpot Pescatarian Coconut Fish Curry at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours 30 minutes
- Servings: 6 servings
- Ingredients: 17, led by red curry paste, (13.5 oz) coconut milk, (14.5 oz) diced tomatoes, (15 oz) chickpeas
Tips for Crockpot Pescatarian Coconut Fish Curry
Use only shrimp or only fish if you like. Frozen fish should be thawed first. Store leftovers up to 2 days, since seafood does not keep as long. Do not freeze with the fish in it.
Crockpot Pescatarian Coconut Fish Curry FAQ
How long does Crockpot Pescatarian Coconut Fish Curry take?
Crockpot Pescatarian Coconut Fish Curry takes 3 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Pescatarian Coconut Fish Curry serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pescatarian Coconut Fish Curry?
17 ingredients, led by red curry paste, (13.5 oz) coconut milk, (14.5 oz) diced tomatoes, (15 oz) chickpeas. Amounts are in the recipe card above.
