Cod in Thai Red Coconut Curry

Red Coconut Curry Cod is my go-to weeknight dinner: a fragrant, silky broth made from coconut milk and red curry paste, crisp-tender vegetables, and delicate cod that poaches gently in the sauce until flaky. It’s comforting without being heavy, full of flavor, and comes together quickly with only one pan to wash.

I started making variations of this curry when I wanted dinners that felt cozy but still prioritized vegetables and lean protein. The aromatics and curry paste create a rich base, the vegetables keep the dish bright, and the fish absorbs all the fragrant flavors. Serve it over jasmine rice for a complete meal.

❤️ Why You’ll Love Coconut Red Curry Cod

• Weeknight-friendly: Ready in about 30 minutes and cooks in one pan for minimal cleanup.
• Big flavor with little fuss: Red curry paste delivers complex spice and aromatics without a long ingredient list.
• Balanced and complete: Tender cod plus zucchini and carrots make a satisfying combo of protein and vegetables.
• Creamy but light: Coconut milk gives the broth a silky mouthfeel while keeping the dish fresh.
• Great for leftovers: The curry reheats well, making it a smart option for meal prep or lunches.

🍲 Ingredients

Cod – A mild, flaky white fish that poaches beautifully in the curry and soaks up the broth’s flavor. Other firm white fish, salmon, shrimp, or even chicken will work if you prefer.

Red curry paste – The backbone of the dish. It brings spice, depth, and aromatic character with very little prep.

Coconut milk – Adds creaminess and balances the heat from the curry paste. Use light coconut milk for a lighter dish or full-fat for a richer result.

Fish sauce – A small amount gives savory, umami depth to the broth without making it taste fishy.

Soy sauce – Provides saltiness and rounds out the savory profile.

Shallot, garlic, and ginger – The aromatic trio that forms the flavor base. Sauté them gently to release their fragrance.

Carrots and zucchini – Cut into matchsticks, they add color, sweetness, and a pleasant bite. Swap in bell peppers, snap peas, or bok choy if you like.

Scallions – Use the white parts in the pan and reserve the greens to sprinkle over the finished curry for brightness.

Lime – A squeeze of lime juice at the end lifts the whole dish and balances the richness of the coconut milk.

Jasmine rice – Steamed jasmine is ideal for soaking up the flavorful broth.

👩‍🍳 How to Make Coconut Red Curry Cod

1. Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add the shallot, garlic, grated ginger, scallion whites, and a pinch of salt. Sauté 3–4 minutes until softened and fragrant.
2. Bloom the curry paste: Stir in the red curry paste and cook 1 minute, stirring constantly, until it becomes fragrant and slightly deepens in color.
3. Build the broth: Pour in the coconut milk and the water or stock, then add soy sauce and fish sauce. Whisk or stir until smooth and bring to a gentle simmer.
4. Cook the vegetables: Add the carrot matchsticks and simmer 2–3 minutes, then add the zucchini and cook another 2–3 minutes so the vegetables remain just tender.
5. Poach the cod: Season the cod lightly with salt and lime zest, nestle the fillets into the simmering broth, cover, and cook over low heat until the fish flakes easily with a fork—about 6–8 minutes depending on thickness.
6. Finish and adjust: Remove from heat, stir in fresh lime juice, and taste. Adjust seasoning with extra soy sauce, fish sauce, or salt as needed.
7. Serve: Spoon steamed jasmine rice into bowls, ladle the curry and cod over the top, and finish with scallion greens and extra lime wedges. A drizzle of chili oil is optional for heat and color.

🪄 Tips and Tricks

• Cut vegetables into thin matchsticks so they cook quickly and evenly.
• Keep the curry at a gentle simmer while poaching the fish; a vigorous boil can make cod fall apart.
• Choose full-fat coconut milk for a richer broth or light coconut milk to keep the dish lighter.
• Add lime juice at the end to preserve its fresh, bright flavor.
• If using frozen fish, thaw completely and pat dry before adding to the curry to avoid diluting the broth.

🗒 Substitutions

• Swap cod for halibut, haddock, sea bass, salmon, or firm-shell shrimp.
• Use yellow or green curry paste if that’s what you have on hand; the flavor will shift but remain delicious.
• Snow peas, bell peppers, or bok choy can replace zucchini and carrots.
• Use chicken stock instead of water for extra savory depth.

🧊 Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. The vegetables will soften further as the curry sits, and the flavors often meld and taste even better the next day.

❓ FAQ

Coconut Red Curry Cod

Tender cod fillets poached in a fragrant coconut red curry broth with garlic, ginger, carrots, and zucchini. Quick to make and perfect over steamed jasmine rice.

Ingredients (for recipe)

• 1 tablespoon olive oil
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 2-inch piece ginger, grated
• 2 scallions, sliced; whites and greens separated
• 1 teaspoon kosher salt, plus more to taste
• 1½ to 2 tablespoons red curry paste
• 1 tsp fish sauce
• 1 tbsp soy sauce
• 1 medium zucchini, cut into matchsticks
• 2 medium carrots, cut into matchsticks
• 1 13.5-ounce can light coconut milk
• ½ cup water or stock
• 1½ pounds cod fillets
• 1 lime, zest and juice

For serving

• Cooked jasmine rice
• Reserved scallion greens
• Chili oil (optional)
• Lime wedges

Instructions

1. Heat olive oil in a large skillet over medium. Add shallot, garlic, ginger, scallion whites, and salt; cook 3–4 minutes until fragrant.
2. Stir in red curry paste and cook 1 minute.
3. Add carrots and zucchini and cook 2–3 minutes.
4. Pour in coconut milk, water or stock, soy sauce, and fish sauce. Stir smooth and bring to a gentle simmer.
5. Season cod with salt and lime zest, nestle into the broth, cover, and cook until fish flakes easily, about 6–8 minutes.
6. Stir in lime juice, adjust seasoning, and serve over jasmine rice with scallion greens and lime wedges.

Nutrition

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