Fiery Thai Coconut Cod
Golden pan-roasted cod served in a fragrant coconut broth with red curry, ginger, lemongrass, lime, and sweet bell pepper. A spicy Thai-inspired main course ready in about 35 minutes.
Equipment
- Knife
- Large skillet or wok
- Measuring cups
- Measuring spoons
- Tongs
- Whisk
Ingredients
- 4 skinless cod fillets approximately 150 g each
- 400 ml full-fat coconut milk
- 100 ml vegetable or fish broth
- 1 red bell pepper thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 2 tablespoons fresh lime juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass paste
- 1 tablespoon fish sauce or gluten-free tamari
- 2 cloves garlic minced
- 1 teaspoon granulated sugar
- ¼ cup chopped fresh cilantro
- ¼ teaspoon freshly ground black pepper
- Salt to taste if needed
Instructions
- Pat the cod fillets dry with paper towels.
- Season the cod lightly with black pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the cod fillets.
- Cook for 3 to 4 minutes without moving them.
- Turn the cod carefully.
- Cook for another 3 to 4 minutes.
- Transfer the cod to a clean plate when it reaches 145°F (63°C) in the center.
- Reduce the heat to medium.
- Add the garlic, ginger, and lemongrass paste to the skillet.
- Cook for 1 minute while stirring.
- Add the red curry paste.
- Cook for another minute.
- Whisk in the coconut milk and broth.
- Add the fish sauce or gluten-free tamari, sugar, and lime juice.
- Bring the broth to a gentle simmer.
- Cook for 5 minutes.
- Add the sliced bell pepper.
- Simmer for 2 minutes or until just tender.
- Return the cod fillets to the skillet.
- Spoon some broth over the fish.
- Warm gently for 1 minute.
- Taste the broth before adding any salt.
- Garnish with fresh cilantro.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the cod and coconut broth with steamed jasmine rice, brown rice, quinoa, or rice noodles. Add lime wedges, extra cilantro, sliced red chile, or steamed green vegetables at the table.Recipe Notes
Patting the cod dry helps it brown instead of steaming. Turn the fillets only once and handle them carefully because cooked cod flakes easily. Keep the coconut broth at a gentle simmer to prevent it from separating.Dietary Information
The recipe contains fish and may contain shellfish because some Thai curry pastes include shrimp paste. Use certified gluten-free curry paste, broth, fish sauce, or tamari when preparing it as gluten-free. Choose fish sauce instead of tamari when avoiding soy. Coconut is present and can cause reactions in people with a coconut allergy.Nutrition Information
The values apply to one cod fillet and one-quarter of the coconut broth. Full-fat coconut milk contributes most of the fat and saturated fat. Sodium varies according to the curry paste, broth, fish sauce, or tamari used.Variations
Replace cod with haddock, pollock, halibut, or another firm white fish. Use light coconut milk for a lower-calorie broth, although the result will taste less rich. Add snow peas, baby spinach, mushrooms, or green beans for extra vegetables.Storage
Refrigerate the fish and broth in a covered container within two hours and use within two days. Reheat gently over low heat until the fish reaches 165°F (74°C). Avoid boiling because vigorous heat can break apart the cod and split the coconut broth.Wine Advice
Pair the spicy coconut broth with an aromatic Gewürztraminer. Its floral fruit character complements the lemongrass, ginger, and curry. A dry Riesling provides crisp acidity that balances the coconut milk and fresh lime.Nutrition values
Serving: 1 cod fillet with approximately ½ cup coconut broth | Calories: 395 kcal | Carbohydrates: 10 g | Protein: 28 g | Fat: 28 g | Saturated Fat: 17 g | Sodium: 720 mg | Sugar: 4 g