Slow Cooker Coconut & Lime Basa Chowder

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Boil a full kettle

Peel and chop your shallot[s] into wedges

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit from between the leaves then top, tail and slice roughly

Bash your lemongrass with a rolling pin

Chop your sweet potato[es] (skin on) into large, bite-sized pieces

Roughly chop your creamed coconut (if required!)

Add the shallot wedges and sliced leek to the slow cooker

Add the chopped coconut cream to the slow cooker with your cornflour, ground turmeric, curry powder, bashed lemongrass, fish sauce and chilli flakes (can't handle the heat? Go easy!) and give everything a good mix up

Add 350ml [460ml] [600ml] boiled water with a pinch of salt and cook on high for an initial 2 hours – this is your chowder base

After 2 hours, add the chopped sweet potato to the chowder base with a pinch of salt and pepper then top with your basa fillet[s]

Cook for a further 1 hour or until the fish is cooked through and the sweet potato is fork tender – this is your coconut & basa chowder

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, roll your lime[s] with your hand on a hard surface (to release more juice), then cut in half

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once cooked, flake the cooked basa with a fork, then stir your cultured coconut and the juice of half the lime[s] through the coconut & basa chowder – this is your slow cooker coconut & lime basa chowder