Thai Cod Curry
This Thai cod curry is packed with taste, ready in 20 minutes and and it’s surprisingly simple to prepare. Crafted with store-bought Thai red curry paste and rich coconut milk, this meal delivers genuinely authentic flavor with little work. Enjoy it over fluffy jasmine rice for a warm, home-style dinner that tastes like it came from a restaurant.
Why this recipe deserves a spot in your routine
My take on Thai cod curry is the sort of dish you’ll find yourself making again and again. Seriously, it may even tempt you to skip your usual takeout (the ideal “fakeaway”). It’s fast to put together, full of flavor, and relies on straightforward ingredients you can easily purchase at the store. While I used cod in today’s version, feel free to swap it for other firm white fish like haddock, halibut, tilapia, and plenty more.
This fish curry is a budget-friendly choice that the entire household will love, including the pickiest eaters. The red Thai curry paste adds a mild kick and rich depth, while the creamy coconut milk makes it velvety and comforting. Everything is combined in a single pan in just 20 minutes. Great for hectic weeknights when you want something nourishing, loaded with protein, cozy, and bursting with flavor.
What you will need
Cod fillets: I used frozen cod fillets, then let them thaw overnight in the fridge.
Thai red curry paste: I used store-bought curry from Aldi. Choose any reliable brand you enjoy. You can also replace the curry with any curry paste you like.
Olive oil: swap with coconut oil
Full-fat coconut milk: You can use fat-free coconut milk instead, then thicken the sauce with a cornflour slurry if it’s needed.
Red bell pepper
Fish sauce
Onion
Garlic and Ginger paste
Sugar
Salt
Fresh coriander leaves (cilantro), spring onions, lime juice and fresh red chili pepper: For garnish and a burst of freshness
How to prepare Thai cod curry
Warm the olive oil in a skillet over medium heat. Add the chopped onion along with the white parts of the spring onions. Sauté for roughly 1 minute, until they soften and smell fragrant.
Stir in the Thai red curry paste, minced garlic, and ginger paste. Cook for about another minute, stirring, until the oil begins to separate from the paste and the aromatics smell wonderful.
Pour in the coconut milk along with about ⅓ cup of water. Add the sliced red bell pepper, fish sauce, sugar, and salt according to your taste. Mix everything together.
Carefully set the cod fillets into the sauce, then spoon some of the mixture over the top. Cover the skillet, lower the heat to medium-low, and let it simmer for around 10 minutes—until the fish is cooked through and flakes easily.
Add a squeeze of lime juice, then finish with fresh coriander, chopped green onions, and sliced red chili. Serve right away over steamed rice and savor every bite!
How to store
Move any leftovers to an airtight container and refrigerate for up to 3 days. Rewarm slowly on the stovetop or in the microwave until heated all the way through.
Thai Fish Curry
This Thai cod curry is full of flavor, ready in 20 minutes, and couldn’t be simpler to make. Prepared with store-bought Thai red curry paste and creamy coconut milk for extra richness, this dish brings real flavor with minimal effort. Pair it with fluffy jasmine rice for a comforting, restaurant-style meal at home.
- 500 g filés de bacalhau
- 180 g pasta de curry vermelho tailandês I used jarred curry paste from Aldi
- 400 g leite de coco integral
- 2 Colheres de Sopa azeite
- 1 Colher de Sopa molho de peixe
- 1 pimentão vermelho grande
- 1 cebola média
- 6 dentes de alho finamente picados
- 2 colheres de chá pasta de gengibre
- 1 colher de chá açúcar
- Sal a gosto
- coentro fresco cilantro
- 5 talos cebolinha fatiada, parte verde separada da branca
- suco de limão
- 1 pimenta vermelha fresca fatiada
Impede que a tela apague
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Aqueça o azeite em uma frigideira em fogo médio. Acrescente a cebola picada e as partes brancas da cebolinha. Frite por cerca de 1 minuto, até amaciar e ficar bem aromático.
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Stir in the Thai red curry paste, minced garlic, and ginger paste. Sauté for roughly one more minute, until the sauce begins to release oil from the paste and the aromatics smell wonderfully fragrant.
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Add the coconut milk along with about ⅓ cup of water. Then toss in the sliced red bell pepper, fish sauce, sugar, and season with salt to your preference. Mix well to combine.
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Place the cod fillets into the sauce, spooning a little of the mixture over the top. Cover the skillet, lower the heat to medium-low, and let it simmer for approximately 8-10 minutes, or until the fish is fully cooked and breaks apart easily.
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Pour in a touch of lime juice, then finish with fresh coriander, chopped green onions, and sliced red chili. Enjoy right away alongside steamed rice!
Calories: 444kcalCarbohydrates: 14gProtein: 26gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 54mgSodium: 86mgPotassium: 861mgFiber: 3gSugar: 7gVitamin A: 8082IUVitamin C: 48mgCalcium: 119mgIron: 5mg
Nutrition information: Please keep in mind that this nutrition label is a rough estimate made from an online nutrition calculator. Actual results will change depending on the exact ingredients and brands you select. Under no circumstances will thedinnerbite.com take responsibility for any loss or damage arising from your use of the nutritional information.
And that’s it—a straightforward fish curry you can prepare at home in 15 minutes. As always, if you cook this recipe, I’d really enjoy hearing how it turned out. Please give the recipe 5 stars and drop your thoughts in the comments below. Mention me @thedinnerbite on Instagram and pin it to your Pinterest. Also, make sure to subscribe to the blog if you haven’t already, for free new recipes delivered to your inbox.
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