Thai Cod Curry Recipe

I absolutely love this recipe because it’s a perfect blend of comforting and exotic flavors that transport me straight to my favorite Thai spot, right in my own kitchen! Plus, it’s super simple to make, yet feels fancy enough to impress friends at a cozy dinner party or brightens up even the laziest weeknight with its vibrant, fresh taste.

I adore making Thai Cod Curry, as it is a luscious, bold dish that is both straightforward and healthful. The rich, creamy coconut milk pairs beautifully with the red curry paste, and the lime juice adds a fantastic, zesty hit.

The real star, however, is the combination of the beautifully tender cod; the crisp, sweet red bell pepper; and the fresh zucchini. The three together make a dish that is perfectly balanced with protein and vegetables.

And served over jasmine rice with a garnish of Thai basil, it makes for a stunning weeknight dinner.

Ingredients

Fillets of Cod: Protein source; lean; mild-flavored; good for muscle repair.

Curry Paste, Red: Spicy and aromatic; loaded with antioxidants; revs your metabolism.

Coconut Milk: Adds a creamy texture; contributes healthy fats; boosts satiety.

Fish sauce is low in calories but high in taste and nutrition.

It provides a salty, umami flavor that enhances many dishes.

In addition to its delightful flavor, fish sauce is an excellent source of amino acids.

Mildly sweet, brown sugar tempers spices; it is an integral part of the flavorful boost and the toasted aroma of this Southern dish.

Juice of the Lime: Tangy citrus flavor; rich in vitamin C; helps with digestion.

Thai basil: Aromatic; rich in antioxidants; possesses anti-inflammatory properties.

Ingredient Quantities

• 1 lb (450g) cod fillets, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp fresh lime juice
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• Fresh Thai basil leaves, for garnish
• Sliced red chili, for garnish (optional)
• Cooked jasmine rice, for serving
• Salt and pepper, to taste

Instructions

1. In a large skillet, medium heat the vegetable oil.

2. Incorporate the red curry paste and sauté for around 1-2 minutes until it gives off a nice aroma.

3. Add the sliced onion and cook for an additional 2-3 minutes until softened.

4. Add the coconut milk and stir in to combine with the curry paste and onions.

5. Incorporate the fish sauce and brown sugar, and bring the mix to a gentle, comforting simmer.

6. Introduce the sliced red bell pepper and zucchini, and sauté for roughly 5 minutes or until the veggies start to soften.

7. Carefully position the cod sections in the skillet, making sure they’re nestled in the sauce.

8. For 5 to 7 minutes, simmer, or until you have cooked the cod through and it easily flakes with a fork.

9. Incorporate the fresh lime juice, and season with salt and pepper to taste.

10. Thai basil leaves and optional sliced red chilies can be used to garnish the curry. Serve it steaming over rice that has been cooked to perfection—jasmine rice, if you’re trying to stay true to the dish’s roots.

Equipment Needed

1. Large skillet
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Small bowl (optional, for mixing sauce ingredients)
8. Fork (for flaking cod)

FAQ

• Can I use other types of fish instead of cod?Certainly! If you can’t find cod, you can use another firm white fish. Some good substitutes are

  – haddock
  – halibut

• Is there a vegetarian version of this curry?Hearty vegetables such as eggplant and mushrooms, or tofu, can stand in for the cod.
• How spicy is this curry?The level of spiciness depends on which brand of red curry paste is used. For a more personalized taste, adjust the amount of paste you use.
• Can I make this curry ahead of time?Certainly, making it a day in advance is a possibility. Store it in the refrigerator, and then before serving, it can be gently reheated.
• What can I serve with Thai Cod Curry?Use jasmine rice or gently steamed rice noodles as an accompaniment.
• Is coconut milk necessary?For authentic flavor and creaminess, nothing beats coconut milk. However, a non-dairy milk can be used in its place for a lighter version.
• How long can leftovers be stored?You can refrigerate leftovers in an airtight container for as long as 2 days.

Substitutions and Variations

You can use tilapia or haddock fillets instead of cod fillets.
If you want a different flavor, use green curry paste instead of red curry paste.
Coconut cream can be used in place of coconut milk to achieve a texture that’s richer.
If you would rather not use fish sauce, you can substitute it with soy sauce.
For a more authentic taste, substitute palm sugar for the brown sugar.

Pro Tips

1. Marinate the Cod Before cooking, lightly marinate the cod pieces with a dash of lime juice, a sprinkle of salt, and a pinch of pepper. This can enhance the flavor of the fish and add a subtle tang.

2. Control the Heat If you prefer a spicier dish, consider adding a bit more red curry paste or include some of the optional sliced red chili in the cooking process, rather than just using it as garnish.

3. Balance the Flavors Taste test before adding the fish to ensure the curry sauce is balanced. Adjust the fish sauce (for saltiness) and brown sugar (for sweetness) according to your preference to achieve the right harmony of flavors.

4. Cook Vegetables to Taste The timing for cooking vegetables can vary based on your preferred texture. If you like them crisper, reduce the cooking time slightly; for softer veggies, cook a little longer before adding the fish.

5. Enhance the Garnish For added flavor and a splash of color, lightly toast the Thai basil leaves before using them as a garnish. This will add a subtle depth of flavor to the dish.