Northern Thai Fish Curry (Slow Cooker)

• 1 lb whiting fillets cut into 1.5 - 2" chunks
• 2 cups vegetable stock heated to near boiling
• 2 shallots cut into wedges
• 1 tbsp pickled ginger minced
• 2 cloves garlic minced
• 3 tbsp lemon grass dried
• 1/2 tsp chili flakes dried
• 1 tbsp fish sauce
• 1 tsp Thai red curry powder
• 1 tsp brown sugar
• 1 pinch belacan stock granules (optional)
• 4 cups cooked jasmine rice

1. 1. Pour the heated vegetable stock into a 1.5qt slow cooker, along with all other ingredients except fish.
2. 2. Cover with lid and cook on high for 2 hours.
3. 3. At the end of the 2hrs, add the fish pieces to the stock and cook 15 mins.
4. 4. Turn off the slow cooker and let sit for another 10-15 mins or until the fish is cooked through.
5. 5. Serve over jasmine rice

whiting, vegetable stock, shallots, ginger, garlic, lemon grass dried, fish sauce, red curry, brown sugar, belacan stock granules, cooked jasmine rice

Taken from www.epicurious.com/recipes/member/views/northern-thai-fish-curry-slow-cooker-50095102 (may not work)