Slow Cooker Coconut Curry Monkfish for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sauté the leeks in a little oil before adding them to the slow cooker, though it is not strictly necessary for this recipe. If you decide to sauté, make sure to let the leeks cool slightly before adding them to the cooker. This extra step adds a layer of caramelized sweetness that complements the coconut milk beautifully and enhances the overall complexity of the curry sauce.

When serving, consider adding fresh herbs like cilantro or Thai basil if you have them on hand. These fresh additions provide a bright, aromatic contrast to the rich, creamy sauce. You can also serve this dish with a squeeze of fresh lime juice just before eating to cut through the richness of the coconut milk and brighten the flavors of the curry, making the dish feel even more fresh and vibrant.

Variations

• Spicy Coconut Curry: Add a teaspoon of red curry paste or a finely minced fresh chili to the coconut milk before pouring it over the fish for a vibrant, spicy kick that balances the creaminess.
• Vegetable Medley: Incorporate additional vegetables such as sliced red bell peppers or baby corn. Add these alongside the carrots and leeks to provide extra texture and color to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until warmed through, being careful not to overcook the fish.

If you have leftovers, allow them to cool to room temperature for no more than two hours before placing them in an airtight container. This helps maintain the safety and quality of the fish.

Once cooled, store the container in the refrigerator, where it will keep well for up to two days. Reheat gently on the stovetop or in the microwave until heated through to ensure the fish remains tender and does not overcook.

While this dish is best served immediately, you can prepare the ingredients in advance to save time. Slice the carrots and leeks and store them in the refrigerator in a sealed container up to 24 hours before cooking.

Cut the monkfish and keep it chilled until the moment you are ready to assemble the slow cooker. This preparation strategy makes it easy to simply layer the ingredients when you are ready to start cooking.

Serving ideas

Serve this coconut curry monkfish hot, ideally over a bed of fluffy steamed jasmine rice, which is perfect for soaking up the flavorful sauce.

The mild nature of the rice provides a neutral base that allows the aromatic curry and the delicate texture of the monkfish to take center stage. You can also serve it with warm naan bread or crusty bread to ensure every drop of the delicious coconut curry sauce is enjoyed.

For a more complete meal, consider serving a side of steamed green vegetables, such as bok choy or snap peas, which provide a nice crunch and a pop of color alongside the creamy curry.

The combination of the tender fish, the silky sauce, and the subtle crunch of the vegetables makes for a well-rounded dining experience. Arrange the fish and vegetables elegantly on the plate, ensuring everyone gets a generous portion of the fragrant sauce.

Frequently asked questions

Recipe card

Slow Cooker Coconut Curry Monkfish for an Easy Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 1 1/2 lb monkfish fillets, cut into chunks
• 2 medium carrots, thinly sliced
• 1 large leek, white and light green parts, sliced
• 2 tbsp mild curry powder
• 1 can (13.5 oz) full-fat coconut milk

Instructions

1. Place the prepared monkfish chunks into the bottom of the slow cooker insert. Ensure the pieces are spread out in an even layer to promote consistent cooking throughout the process.
2. Scatter the sliced carrots and leeks over the fish. Sprinkle the mild curry powder evenly over the top of the vegetables. Pour the coconut milk over the entire mixture, ensuring it covers the fish and vegetables.
3. Cover the slow cooker and set to low heat for 3 hours. Cook until the fish reaches an internal temperature of 145°F (63°C) and the vegetables are tender. Serve immediately once cooked through.

Contains: fish

Estimated nutrition per serving

Calories

380

Protein

32.5 g

Carbohydrates

12 g

Fat

22 g

Fiber

2.5 g

Sugar

4.5 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.