Slow Cooker Thai Green Fish Curry

Thanks to the folks at Youngs Seafood we have a plethora of fish in our freezer.  I’ve always wanted to try a fish curry so this was the perfect opportunity.  It was really easy to make and hubby loved it.

Prep Time 10 min

Cooking time 3 hours

Serves 4


  • 250g broccoli cut into bite sized pieces
  • 125 g French Beans trimmed, and cut into 5cm pieces
  • 1 green chilli, de-seeded and finally chopped
  • 250 g Youngs (Frozen) Easy Cook Smoked Fish Fillet Chunks*
  • 1 tin of coconut milk
  • 2 TBSP of Thai Green Curry Paste
  • Salt and pepper
  • Fresh Coriander to garnish



  1. Boil the broccoli and beans for 3 minutes, drain and put in the slow cooker with the fish and chilli.
  2. Add the coconut milk, curry paste and season with a bit of salt and pepper. Mix well.  Cook for 30 minutes on high and then reduce to low for 2.5 more hours.
  3. Garnish with coriander and serve with Jasmine Rice and Chapattis.

*alternatively you could use fresh white fish but reduce the cooking time to 1.5 hours on low.

Disclosure:   This post is part of the Fish is the Dish Campaign to encourage families to eat more fish from sustainable sources.

For more of my favourite slow cooker recipes click here!






Thai Green Prawn Curry Recipe

 Fish is the Dish –Top fish tips for all the family
We have a rule in our house, whoever, does the cooking doesn’t do the washing up.  For the most part it works.  I tend to do more of the cooking as I don’t work in the mornings.  However, this week I had a work deadline, so I didn’t manage to get anything organised.  Hubby was a bit disappointed at first but then jumped in did the cooking and the washing up!  He actually said it was a nice change as he was starting to forget how to cook.

Luckily for him, I had everything sorted including the recipe.  I can’t take a lot of credit for this as we’d been sent a plethora of prawns (one of our favourites) from the lovely folks at Lyons Seafood and a recipe for Prawn curry from Fish is the Dish.

According to hubby the recipe was incredibly easy.  Here it is.

Prawn Curry

Serves 5


  • 5 TBSP of Thai Green Curry Paste
  • 1 tbsp olive oil
  • 1 finely chopped onion
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • 2 packs of king prawns



  1. Heat the olive oil over a high heat and add the curry paste, mixing for a few moments to release the flavours.
  2. Add the finely chopped onions
  3. Add the tomatoes and coconut milk, then reduce the sauce on a medium heat until it starts to thicken.
  4. Once the sauce begins to thicken, add the prawns. They’re already cooked so you just need to heat them through for around 5 minutes.

We served ours on a bed of Jasmine rice.  Originally, we were asked for ways to improve the curry, honestly, it was lovely as it was, but if I did it again I’d be tempted to add some root ginger, kaffir limes leaves and garnish it with some sticks of cucumber.








Easy Red Thai Prawn Curry

I was sent this lovely gift basket from the people at Blue Dragon.   It was full of wonderful things; apron, pen, chopsticks, Coconut Milk, Red Thai Curry Paste and a few recipe cards.  Unfortunately, and this isn’t a complaint, but the ingredients didn’t match the recipe cards, so I had to ad-lib a bit and create my version of Red Thai Prawn Curry – Gaeng Phed Goong.  I’m not confident in the kitchen but the result was amazing and it only took about 20 minutes.   If I can do it anyone can.

Serves 3-4


  • 2 TBSP of oil
  • 1 yellow pepper, sliced into chunks
  • 1 red pepper, sliced into chunks
  • 2 TBSP of Blue Dragon Red Curry Paste
  • 400 ml of Blue Dragon Coconut Milk
  • 240g of King Prawns
  • ½ a lime
  • Coriander to garnish
  • Blue Dragon Coconut Cream


Heat the oil in a frying pan.  Add the peppers and sauté 3-5 minutes until soft.  Add the curry paste to the pan, mix and heat for about a minute and then add the coconut milk and bring to a low boil and simmer for 5 minutes stirring occasionally.

Then add the King Prawns and cook for another 5 minutes until pink and cooked through.

Finish by adding the lime juice and garnish with coriander and a swirl of Blue Dragon Coconut cream if you have any.  As you can see by the photos I didn’t.

We served it with basmati rice and naans.  Enjoy!











Slow Cooker Green Thai Chicken Curry

I know some people think they’re Retro but I love my slow cooker and I use it about 3 times a week.  I work in the afternoons so it’s perfect.  I lump everything in it in the morning and switch it on before I head out.  It saves me rushing around trying to cook in the midst of Madame’s bedtime routine.  My husband and I found that we were eating later and later so now as soon as she is in bed dinner is served.

I thought I would start compiling a few of my favourite recipes.  The lovely Dawn at the The Moiderer is also compiling a list and has some slow cooker tips so do pop over and check out some of the recipes.  She also has a Mclinky so you can add your own recipes as well.  I quite fancy trying the Creamy Pesto Chicken.

My only tip is always brown meat before you put it in even if the recipe doesn’t call for it.

Without further ado…here is my first recipe.


Slow Cooker Green Thai Chicken Curry

Recipe Type: Main
Cuisine: Thai
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4-6
Thai Green Chicken Curry
  • 455 g of diced chicken breast
  • One sachet of Sharwood’s Thai Green Curry Paste
  • 400 ml can of coconut milk
  • 250 ml chopped green beans
  • 250 ml chopped cauliflower
  • 1/2 a red pepper chopped
  • 2 teaspoons of sugar
  1. Brown the chicken for a few minutes in a frying pan.  Then throw it all into the slow cooker mix well.  Cook on low for 8-10 hours.  Serve with basmati rice and naans for dipping.
  2. Enjoy!