A quick and flavorful coconut curry cod recipe that's perfect for a weeknight meal. Tender cod is bathed in a creamy, aromatic coconut milk curry sauce with vibrant vegetables.
2tablespoonsred curry pasteadjust to spice preference
1canfull-fat coconut milk13.5 oz
0.5cupvegetable broth
1cupbell pepperthinly sliced (any color)
1cupsugar snap peas
0.5teaspoonsalt
0.25teaspoonblack pepper
0.5cupfresh cilantrochopped, for garnish
Instructions
Preparation Steps
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add chopped onion and cook until softened, about 5-7 minutes.
Stir in minced garlic and grated ginger and cook for 1 minute more until fragrant.
Add red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth. Bring to a simmer, stirring to combine.
Add the bell pepper and sugar snap peas to the simmering sauce. Cook for 3-5 minutes until tender-crisp.
Season the sauce with salt and black pepper.
Gently place the cod fillets into the sauce. Spoon some sauce over the fish.
Cover the skillet and simmer for 6-8 minutes, or until the cod is cooked through and flakes easily with a fork. Cooking time will vary based on the thickness of the fillets.
Garnish with fresh chopped cilantro and serve immediately with lime wedges. This dish is excellent served over rice or quinoa.
Notes
Adjust the amount of red curry paste to suit your preferred level of spice. For a milder flavor, use less paste. For a spicier dish, add more.