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.