Coconut Curry Cod

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.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

4 piece cod fillets about 6 oz each, skinless
1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons red curry paste adjust to spice preference
1 can full-fat coconut milk 13.5 oz
0.5 cup vegetable broth
1 cup bell pepper thinly sliced (any color)
1 cup sugar snap peas
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup fresh cilantro chopped, 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