Slow-Cooker Flounder with Thai Coconut-Curry Sauce

Slow-Cooker Flounder with Thai Coconut-Curry Sauce

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From: Everyday Slow Cooker

This dish boasts delicate, flaky flounder and a sweet, fragrant curry made with rich coconut milk, tender sweet potatoes and brown rice. The flounder—which can be substituted with tilapia, if desired—cooks well on top of the curry. Adding the flounder to the slow cooker for the last 20 minutes allows it to steam without overcooking. For the prettiest appearance, substitute whole fresh basil leaves for the sliced basil. To save prep time, purchase a package of prepeeled, prechopped sweet potatoes, such as the 16-ounce steam-in-bag package from Archer Farms, and use 14 ounces from it.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 small sweet potatoes (about 14 ounces), peeled and cut into ½-inch chunks
  • 1 cup uncooked brown jasmine rice
  • 2 tablespoons canola oil
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 1½ cups water
  • 1 cup green bell pepper (from 1 bell pepper)
  • 2 tablespoons minced garlic (from 6 garlic cloves)
  • 1 cup canned light coconut milk
  • 2½ tablespoons Thai red curry paste
  • 1½ pounds skinless flounder fillets
  • ¼ teaspoon kosher salt
  • ¼ cup thinly sliced fresh basil


  • Prep

  • Ready In

  1. Microwave the sweet potatoes in a medium-sized microwavable bowl on HIGH until slightly softened, 5 to 6 minutes, stopping to stir after 3 minutes.
  2. Add the rice to a 6-quart slow cooker, and drizzle with the oil, stirring to coat evenly. Add the tomatoes, water, bell pepper, garlic, and sweet potatoes, stirring to combine. Cover and cook on HIGH until the rice is tender and the liquid is mostly absorbed, 2 hours and 30 minutes to 3 hours.
  3. Gently stir the coconut milk and curry paste into the rice mixture. Cover and cook on HIGH until the liquid is mostly absorbed, about 15 minutes. Place the fish on top of the rice mixture; sprinkle with the salt. Cover and cook on HIGH until the fish flakes easily with a fork, about 20 minutes. Serve the fish with the rice mixture, and sprinkle evenly with the basil.

Nutrition information

  • Serving size: 1 cup rice mixture, 3¼ ounces flounder
  • Per serving: 322 calories; 10 g fat(3 g sat); 4 g fiber; 40 g carbohydrates; 18 g protein; 5 g sugars; 0 g added sugars; 635 mg sodium;
  • Carbohydrate Servings:

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