One Pan Thai Coconut Cod Curry (VIDEO)

by Christian Ou on August 16, 2026

This One Pan Thai Coconut Cod Curry consists of tender cod simmered in a creamy coconut red curry sauce with garlic, ginger, bell pepper, and lime. A flavorful dinner that’s perfect served over a bowl of warm rice!

Thai Coconut Cod Curry is a simple seafood dish inspired by the flavors of Thai red curry. Cod fillets are gently simmered in a creamy sauce made with Thai red curry paste, coconut milk, garlic, ginger, fish sauce, and lime juice. I love using cod for this recipe because it’s mild and flaky, so it soaks up all of the flavorful curry sauce. The coconut milk helps balance the heat from the red curry paste, while fresh lime juice adds just enough acidity to brighten everything up.

If you love Thai-inspired recipes, check out my Thai Red Curry Shrimp Pasta, One Pot Thai Red Curry Ramen, and Thai Basil Beef Stir Fry (Pad Kra Pao).

Ingredient List

Cod fillets – I like using cod because it’s mild, flaky, and cooks quickly. If you don’t like cod, try other fillets that are similar in thickness so they cook evenly.
Thai red curry paste – this is the KEY ingredient for building the curry flavor. My favorite brand is Maesri. Different brands can vary quite a bit in spice level, so start with the recommended amount and add more if you like it spicy.
Coconut milk – this creates the creamy base of the curry and helps balance the heat from the red curry paste. I recommend using full-fat coconut milk for the richest sauce.
Fish sauce – this adds salty, savory umami flavor to the curry. A little goes a long way, so taste the sauce before adding extra.
Garlic & Ginger – these aromatics give the curry so much flavor. Fresh garlic and freshly grated ginger make a noticeable difference here.
Red bell pepper – this adds sweetness, color, and a little texture to the curry. You can also use other vegetables depending on what you have in your fridge.
Lime juice – don’t skip the lime! The curry is rich and creamy, and fresh lime juice adds acidity that brightens and balances the entire dish.

See recipe card below for a full list of ingredients and measurements.

How To Make One Pan Thai Coconut Cod Curry

Sauté the Aromatics: Heat cooking oil in a large skillet over medium heat. Add the minced garlic, grated ginger, chopped shallot, and sliced red bell pepper. Sauté for 2–3 minutes, until the shallot softens and the garlic becomes fragrant.

Make the Coconut Curry Sauce: Add the Thai red curry paste and stir everything together. Then pour in the coconut milk and chicken broth. Add the fish sauce and sugar, stir until everything is well combined.

Add the Cod: Place the cod fillets directly into the curry sauce. Cover the pan with a lid and gently simmer for about 8–10 minutes, depending on the thickness of the fillets. Avoid aggressively boiling the sauce, as this can cause the cod to break apart.

Finish & Serve: Turn off the heat and squeeze fresh lime juice over the curry. Garnish with Thai basil and cilantro. Serve immediately over warm jasmine rice.

Substitutions & Variations

Fish: you can use salmon, halibut, sea bass, tilapia, or another firm white fish instead of cod.
Protein: shrimp or scallops also work well. Add shrimp during the last few minutes of cooking so they don’t overcook.
Coconut milk: full-fat coconut milk gives the richest sauce, but light coconut milk can be used for a lighter version.
Vegetables: add baby spinach, bok choy, mushrooms, zucchini, snap peas, broccoli, or baby corn.
Curry paste: use yellow or green Thai curry paste for a different flavor. Keep in mind that the spice level will vary.
Spicy: add extra red curry paste, sliced Thai chilies, chili flakes, or chili oil.
Milder: use less curry paste and add a little extra coconut milk to mellow the heat.
Herbs: substitute Thai basil for cilantro or add both for even more fresh flavor.
Serving: serve over jasmine rice, brown rice, rice noodles, or with warm naan for soaking up the curry sauce

Storage & Reheating

To Store: Leftover curry can be stored in an airtight container for up to 3-4 days.

To Reheat: Gently reheat in a skillet over low to medium-low heat until warmed through. Add a splash of chicken broth or coconut milk if the sauce has thickened. You can also microwave in a microwave-safe bowl until warm.

Tips for Success

Pat the cod dry: removing excess moisture helps the seasoning stick and prevents the curry sauce from becoming watered down.
Use similar-sized fillets: this helps the cod cook evenly at the same time.
Don’t overcook the cod: keep the curry at a gentle simmer once the cod is added. A hard boil can cause delicate fish to fall apart. Start checking around 8 minutes. The fish should be opaque and flake easily with a fork.
Cook the curry paste: giving the red curry paste about a minute in the pan helps develop a deeper, more flavorful sauce.
Finish with lime: add the lime juice at the end rather than while the curry is cooking. The fresh acidity makes the coconut curry taste brighter.
Serve with plenty of rice: the curry sauce is one of the best parts of this recipe, so serve it with plenty of warm rice to soak it all up!

FAQs

Can I use frozen cod?

Yes! Thaw the cod completely and pat it very dry with paper towels before seasoning and cooking.

How do I know when cod is done?

The cod should be opaque in the center and flake easily when gently pressed with a fork. Avoid cooking it longer than necessary, since cod can become dry when overcooked.

Can I make this curry ahead of time?

You can make the curry sauce ahead of time, but I recommend adding and cooking the cod just before serving for the best texture.

Is Thai red curry paste spicy?

It depends on the brand. Some red curry pastes are quite spicy while others are relatively mild. Start with 2 tablespoons and adjust according to your preferred spice level.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram so I can see your creations!

30 MINUTE OR LESS