One-Pan Thai Coconut Cod Curry

In Thai cooking, red curry paste is often bloomed in oil to unlock its layered heat and aroma. This one-pan coconut cod curry lets flaky fish simmer gently in rich coconut milk with lime and fresh greens.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 340 cal
• 32g protein
• 12g carbs
• 19g fat
• 3g fiber

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Ingredients

• 4 (5–6 oz each) cod fillets, patted dry
• 1 (13.5 oz) can full-fat coconut milk
• 3 Tbsp red curry paste
• 1 Tbsp fish sauce
• 1 tsp brown sugar or coconut sugar
• 1 red bell pepper, sliced
• 3 cups baby spinach or bok choy leaves
• 1 Tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 2 Tbsp lime juice
• 1/4 cup fresh cilantro
• 1 Tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1Pat the cod fillets very dry and season lightly on both sides with salt; set aside on a plate.
2. 2Heat the oil in a wide deep skillet or sauté pan over medium heat; add the minced garlic and grated ginger and cook 45 seconds until fragrant.
3. 3Stir in the red curry paste and cook 1 minute, pressing it into the oil so it blooms and turns deeper red.
4. 4Pour in the coconut milk, fish sauce, and sugar; whisk until smooth and bring to a gentle simmer.
5. 5Add the sliced bell pepper and let it soften in the simmering sauce for 3–4 minutes.
6. 6Nestle the cod fillets into the sauce in a single layer; spoon a little liquid over the tops.
7. 7Cover and cook over medium-low heat until the fish is opaque and flakes easily with a fork, 6–8 minutes depending on thickness.
8. 8Uncover, fold in the spinach or bok choy until just wilted, then finish with lime juice and torn cilantro.
9. 9Taste the sauce and adjust salt or lime; serve each fillet in a shallow bowl with plenty of curry and vegetables for a satisfying midday plate.
10. 10The whole dish stays in one pan and reheats gently for next-day lunch without drying out.