One Pan Thai Coconut Cod Curry (VIDEO)
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!
Ingredients
- 4 cod fillets, about 4–6 oz each, patted dry
- Salt, to taste
- Black pepper, to taste
- 1 tbsp cooking oil
- 5 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 shallot, chopped
- 1 red bell pepper, sliced or chopped
- 2 tbsp Thai red curry paste
- 1 14 oz can coconut milk, I used full fat coconut milk
- ¼ cup chicken broth, I used Kettle & Fire High Protein Chicken Bone Broth
- 2 tsp fish sauce
- 1 tsp sugar
- Juice of 1 lime
To Serve (optional)
- Thai Basil
- Fresh cilantro, chopped
- Thai Red chili
- Lime wedges
- Cooked rice, for serving
Instructions
- Season the cod: Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.
- Sauté the aromatics: Heat cooking oil in a large skillet over medium heat. Add garlic, ginger, shallot, and red bell pepper. Sauté for 2–3 minutes until softened and fragrant.
- Add the curry paste: Stir in the Thai red curry paste and cook for about 1 minute, stirring constantly.
- Make the sauce: Add coconut milk, chicken broth, fish sauce, and sugar. Stir well and bring to a gentle simmer. Cook for 2–3 minutes.
- Cook the cod: Carefully place the cod fillets into the curry sauce. Cover with a lid and simmer for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
- Finish the curry: Turn off the heat and squeeze fresh lime juice over the curry. Taste and add more fish sauce, lime juice, or sugar if needed.
- Garnish and serve: Top with Thai basil, cilantro, and chili. Serve hot over rice with extra lime wedges.
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