Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Source: Everyday Slow Cooker


Recipe Summary

15 mins
3 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

1 cup rice mixture, 3 1/4 ounces flounder
322 calories; protein 18g; carbohydrates 40g; dietary fiber 4g; sugars 5g; fat 10g; saturated fat 3g; sodium 635mg.