3 Ingredients and 1 pan is all you need for an easy Thai Red Curry Cod.
I always have frozen fish on hand and of course curry paste, which just so happens to make a great combo together. For this dish you can use any type of white fish, but a firmer fish like Cod, Halibut, or Mahi Mahi will hold together better.
What Kind of Curry Paste To Use
Since we are using curry paste it’s important to be familiar with the different types of curry paste that are available.
The one I share in this recipe is the Mae Ploy brand, but I also use the Maseri Brand. I get both of these at my local Asian market or on Amazon. Both of these have a higher Spice level, so start off with 1 tablespoon or even half if you can’t tolerate too much spice.
Rule of Thumb- Always taste the curry after you add the coconut milk, and see if additional paste is needed or if you need to add fish sauce or sugar. I prefer the Mae Ploy brand because the seasoning is pretty robust and spicy. I ended up just adding some coconut sugar to balance it out.
Prep The Ingredients
The Fish- I’m using frozen Cod for this recipe, or fresh Fish works too. I let the fish defrost overnight in the fridge, then before I start cooking I place the thawed filets between 2 paper towels to absorb some extra moisture. Season both sides of the fish with salt and pepper before cooking.
Coconut Milk- I always use Full Fat coconut milk in my curry since I like it creamy. If you want it to be lower in calories then use a light or reduced fat coconut milk. Give the can a good shake to get it incorporated.
Red Curry Paste- As I mentioned above, I’m using the Mae Ploy brand curry paste. I used 2 Tbs, and it was really spicy, but I enjoy it! So reduce the amount if you are unsure and you can always add more later.
Optional Add In’s- This is a pretty basic recipe and it’s good as is, but feel free to add additional veggies.
How to Cook Red Curry Cod
I’m using a large non-stick skillet for this recipe and one pan is all we are using. Have your pan at medium heat and spray a little cooking oil spray or a dash of oil.
Place Cod fillets into the pan and cook for approximately 2 minutes per side. You want the cod to be white and not opaque. We are cooking it again in the curry sauce, so don’t over cook it. Remove filets and set aside on a plate.
Then add a tablespoon of oil to the same pan. I’m using coconut oil, but it’s not necessary. Over medium-low heat, add the curry paste to the oil in the pan and break it up with a spoon.
After about a minute add the entire can of coconut milk, increase heat to medium high, and stir until the curry paste dissolves. The milk and curry paste should be at a gentle boil.
At this point you want to taste the curry. If it needs to be spicier then add more paste, otherwise you can add fish sauce or sugar to make it saltier or sweeter.
If adding veggies, do so after the coconut milk has been added and the pan is at a light boil. Allow them to cook till slightly softened.
Once you’ve made any adjustments to the curry and the flavor is when you want it, add the cod fillets back into the skillet and turn down the heat to low. Baste the fillets on top to get the curry sauce distributed.
I like to garnish with Thai Basil leaves and Makrut lime leaves, but if you don’t have any on hand then no worries.
Serve with Thai Jasmine rice for an authentic meal or with cauliflower rice for a low carb meal.
Try these other delicious Curry Recipes:
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Thai Red Curry Cod
- 1-2 Tbsp Oil Divided, I use coconut oil.
- 1.5 lb Skinless Cod Patted dry, and seasoned with Salt/Pepper
- 1 Tbsp Thai Red Curry Paste If you are unsure on the spice level of the curry paste, start with half a tablespoon. You can always add more later.
- 1 Can Coconut Milk
- Optional garnish of Thai Basil or Makrut lime leaves
- Rice for Serving
- For the fish, I used frozen Cod pieces, but firm white fish works. Once thawed I placed between 2 paper towels to absorb any moisture prior to cooking.
- In a non stick skillet over medium heat, place a teaspoon of oil in the pan. Season the cod on both sides with salt and pepper, then place in the pan and cook for about 2 minutes on each side (depending how thick your fish is). Remove fish and set aside.
- Add a tablespoon of oil to the same pan over medium heat, and 1 tablespoon of curry paste. This is for mild-medium spice level, you can add more curry paste or Thai chili's to make it spicier. Allow the curry paste to fry in the oil and break it up with the back of a wooden spoon.
- Add 1 can of coconut milk, bring to a simmer, and once curry paste is dissolved, taste and see if fish sauce or sugar is needed. I added a tablespoon of coconut sugar for some sweetness. Once seasoning is where you want it, add fish back into pan. Reduce heat to low and simmer for a 2 minutes to allow the fish to re-heat and absorb the curry.
- Serve with your choice of rice and optional garnish of Thai Basil or Makrut lime leaves.
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