Thai Red Curry with Cod

Thai Red Curry with Cod is a simple weeknight dinner that pairs flaky white fish with a fragrant coconut curry, crisp garden green beans and fresh Thai basil for a meal that’s light, satisfying and ready in about 30 minutes.

What is Thai Red Curry?

Thai red curry gets its colour and flavour from red curry paste, traditionally made with dried red chilies along with ingredients such as lemongrass, garlic, galangal and spices.

Red curry paste can vary quite a bit in heat depending on the brand, so start with less if you’re unsure. I use five tablespoons because once coconut milk and chicken broth are added, the flavour mellows considerably.

Ingredients You’ll Need

Cod: Choose thick cod loins or fillets if possible. Other firm white fish such as halibut, sea bass or rockfish will also work.

Thai red curry paste: Store-bought keeps this recipe quick and easy. Different brands have different levels of heat, so adjust to your taste.

Coconut milk: Use full-fat coconut milk for the creamiest curry sauce.

Green beans: They cook right in the sauce and should still have a little bite when served.

Lime leaves: These add a distinctive citrusy fragrance to the curry. I found them at a local kitchen store.

Thai basil: Thai basil has a slightly peppery, anise-like flavour that works beautifully with coconut curry.

Fish sauce: A small amount adds saltiness and umami without making the curry taste fishy.

Jasmine rice: Its floral aroma and soft texture make it my first choice for serving with Thai curry.

Can I Use Another Protein?

Absolutely. Swap the cod for another firm white fish or even shrimp. Cooked sliced chicken also works well. If using chicken, add it to the finished curry sauce just long enough to warm through.

Tips for Cooking Cod

Pat the cod dry before seasoning it. Removing excess moisture helps the fish sear instead of steam.

Make sure your pan is hot before adding the fish, then leave it alone for the first couple of minutes so it can develop a golden crust. Cooking time will depend on the thickness of your cod, so watch it closely. It’s ready when it flakes easily and is opaque through the centre.

Serving Thai Red Curry with Cod

Add jasmine rice to each bowl, spoon the coconut curry and green beans around it, then place the seared cod on top. Finish with Thai basil, cilantro, chopped roasted peanuts and thinly sliced serrano pepper.

Put extra lime wedges on the table for anyone who wants another hit of acidity. I usually add one to mine.

Enjoy Thai-inspired flavours? Check out these recipes!

Slow Cooker Chicken Coconut Soup
Sticky Thai Chicken Meatballs
Thai-Inspired Chicken
Thai Salad with Jalapeño and Mint
Thai Turkey Coconut Soup
Thai Turkey Wraps
Thai Inspired Quinoa Salad

If you made this recipe tag Wanda Baker on Instagram and comment below!

Thai Red Curry with Cod

Flaky pan-seared cod served with green beans in a creamy Thai red coconut curry sauce, finished with fresh herbs, peanuts and serrano peppers.

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Servings: 4

Author: Bakersbeans

Ingredients

• Ingredients
• 2-4 tbsp olive oil
• 2 cloves garlic
• 2 tbsp fresh ginger grated
• 5 tbsp Thai red curry paste
• 1 cup chicken broth
• 1 14 oz can coconut milk
• 1 tsp coconut or palm sugar
• 1 tbsp fish sauce
• juice of half a lime
• 1 cup 4 oz fresh green beans, cut into 2-inch pieces
• 4 dried kaffir lime leaves
• 1/2 cup Thai basil
• 4 cod loins fresh if possible
• salt and pepper

Garnish

• Thai basil
• cilantro sprigs
• 1/2 cup unsalted roasted peanuts lightly chopped
• 1 serrano pepper thinly sliced

Serve

• 4-5 cups cooked jasmine rice

Instructions

Make the curry sauce

• Heat olive oil in a skillet or saucepan over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
• Stir in the red curry paste and cook for another 2 minutes to release the flavours.
• Pour in the chicken stock and coconut milk, stirring to combine.
• Stir in kaffir lime leaves, sugar, fish sauce and green beans. Simmer 5-7 minutes or until beans are tender-crisp.
• Stir in lime juice and Thai basil. Turn off heat, keep sauce warm.

Cook the fish

• Pat the cod dry with paper towel, then season both sides with salt and pepper.
• Heat olive oil in a non-stick skillet over medium-high heat.
• Once hot, place the cod in the pan and cook 2-3 minutes per side, depending on the thickness, until golden with a light sear and just cooked through.

Serve

• Place 1 cup of rice in each bowl. Spoon the curry sauce and beans around the rice.
• Top with a piece of cod, garnish with Thai basil, cilantro, peanuts and serrano slices. Serve.