Red Coconut Curry Cod is everything I want in a weeknight dinner. The broth is rich and fragrant from coconut milk and red curry paste, the vegetables stay bright and fresh, and the cod becomes incredibly tender as it gently cooks right in the sauce.
I first started making variations of this dish when I wanted something that felt comforting but still packed with vegetables and protein. It has all the cozy qualities, but it’s still light and fresh.
What I love most is that everything cooks in one pan. The aromatics build the foundation, the vegetables add texture and color, and the fish gently poaches in the curry until it’s perfectly flaky. Serve it over rice and dinner is done.
❤️ Why You’ll Love Coconut Red Curry Cod
- Weeknight-Friendly This entire meal comes together in about 30 minutes with minimal cleanup.
- Big Flavor, Minimal Effort Red curry paste does a lot of the heavy lifting, creating a deeply flavorful sauce without a long ingredient list.
- Protein and Vegetables in One Dish Tender cod, zucchini, carrots, and aromatics make this a complete meal.
- Naturally Creamy Coconut milk creates a luxurious broth without feeling overly heavy.
- Perfect for Meal Prep The curry reheats beautifully for lunch the next day.
🍲 Ingredients
Cod – A mild, flaky white fish that gently poaches in the curry and absorbs all of the flavors of the broth. Halibut, salmon, shrimp, or even chicken would work beautifully here as well.
Red Curry Paste – The foundation of the dish, bringing spice, aromatics, and depth with very little effort.
Coconut Milk – Creates a silky, creamy broth that balances the heat of the curry paste. I typically use light coconut milk for a lighter weeknight meal.
Shallot, Garlic, and Ginger – The aromatic trio that builds the flavor base of the curry.
Carrots and Zucchini – Add sweetness, texture, and color while keeping the dish fresh and vegetable-forward. Feel free to swap in bell peppers, snap peas, or bok choy depending on what you have.
Scallions – The whites cook into the curry while the greens are sprinkled over the top for a fresh finish.
Lime – A squeeze at the end brightens the entire dish and balances the richness of the coconut milk.
Jasmine Rice – The perfect base for soaking up every last spoonful of the curry broth.
👩🍳 How to Make Coconut Red Curry Cod
- Build the Flavor Base Heat a large skillet or sauté pan over medium heat. Add olive oil, then sauté the shallot, garlic, ginger, and scallion whites with a pinch of salt until softened and fragrant, about 3 to 4 minutes.
- Toast the Curry Paste Add the red curry paste and cook for about 1 minute, stirring constantly, until fragrant and slightly darkened.
- Cook the Vegetables Add the carrots and zucchini. Toss everything together and cook for 2 to 3 minutes so the vegetables begin to soften while still retaining some texture.
- Create the Broth Pour in the coconut milk and a splash of water or stock. Stir well and bring the mixture to a gentle simmer.
- Poach the Cod Nestle the cod fillets into the curry. Cover and cook over low heat until the fish flakes easily with a fork, about 8 to 10 minutes depending on thickness.
- Finish with Lime Squeeze fresh lime juice into the curry and taste for seasoning. Add additional salt if needed.
- Serve Spoon rice into bowls, top with the curry and cod, then finish with scallion greens, and extra lime.
🪄 Tips and Tricks
- Cut the vegetables into thin matchsticks so they cook quickly and evenly.
- Keep the curry at a gentle simmer when cooking the fish. Boiling can cause the cod to break apart.
- Use full-fat coconut milk for a richer broth or light coconut milk for a lighter weeknight version.
- Add the lime at the end to preserve its fresh, bright flavor.
🗒 Substitutions
- Swap cod for halibut, salmon, shrimp, or another firm white fish.
- Use yellow or green curry paste if that’s what you have on hand.
- Snow peas, bell peppers, or bok choy work well in place of the zucchini and carrots.
- Chicken stock can be used instead of water for additional depth.
🧊 Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop or in the microwave until warmed through. The vegetables will soften slightly as they sit, but the flavors become even better the next day.
❓ FAQ
Yes. Just thaw it completely and pat it dry before adding it to the curry.
That depends on the curry paste you use. Start with less and add more to taste if you’re sensitive to heat.
The curry base can be made ahead of time, but I recommend cooking the fish just before serving for the best texture.
Absolutely. This curry is incredibly versatile. Shrimp, salmon, halibut, scallops, or even diced chicken all work well. Just adjust the cooking time as needed, since each protein cooks at a slightly different rate. Shrimp will only need a few minutes, while chicken should be fully cooked before serving.
Any firm, flaky fish will work here. Halibut, haddock, sea bass, or salmon are all great options. I like cod because it stays tender and readily absorbs the flavors of the curry broth without overpowering the dish.
Coconut Red Curry Cod
Ingredients
For the recipe
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 2 garlic cloves, minced
- 2- inch piece ginger, grated
- 2 scallions, sliced, whites and greens separated
- 1 teaspoon kosher salt, plus more to taste
- 1½ to 2 tablespoons red curry paste
- 1 medium zucchini, cut into matchsticks
- 2 medium carrots, cut into matchsticks
- 1 13.5-ounce can light coconut milk
- ½ cup water or stock
- 1½ pounds cod fillets
- Juice of 1 lime
For Serving
- Cooked rice
- Reserved scallion greens
- Chili oil
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shallot, garlic, ginger, scallion whites, and salt. Cook until softened and fragrant, about 3 to 4 minutes.
- Stir in the red curry paste and cook for 1 minute.
- Add the zucchini and carrots and cook for 2 to 3 minutes.
- Pour in the coconut milk and water or stock. Bring to a gentle simmer.
- Nestle the cod into the broth. Cover and cook until the fish flakes easily with a fork, about 8 to 10 minutes.
- Stir in the lime juice and adjust seasoning as needed.
- Serve over jasmine rice and garnish with scallion greens, chili oil, and additional lime wedges.
