Slow-Cooker Flounder with Thai Coconut-Curry Sauce

Step 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.

Step 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.

Step 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.