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Coconut Curry Cod

Coconut curry cod simmers in a 12-inch skillet in a creamy Thai red curry and coconut milk sauce. Tender fish flakes easily, while fresh lime juice brightens the gently spiced sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb cod fillets cut into 4 portions
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled and grated
  • 2 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar packed
  • 1 tbsp fresh lime juice

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the cod fillets dry.
  2. Season both sides of the cod with the kosher salt and black pepper.
  3. Heat the vegetable oil in a 12-inch skillet over medium heat.
  4. Add the yellow onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  5. Add the garlic, fresh ginger, and Thai red curry paste and cook for 30 seconds, stirring constantly.
  6. Stir in the coconut milk, chicken broth, fish sauce, and brown sugar.
  7. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes.
  8. Nestle the cod in the sauce and cover the skillet.
  9. Simmer gently for 6 to 10 minutes, until the fish flakes easily and reaches 145°F in the thickest part.
  10. Remove the skillet from the heat.
  11. Stir the fresh lime juice into the sauce.

Notes

For the best texture, avoid overcooking the cod and check that it reaches 145°F in the thickest part. Refrigerate leftovers for up to 2 days; freezing is not recommended because it can affect the fish’s texture. For a pescatarian adaptation, use vegetable broth in place of chicken broth.