Jump to Recipe - Print Recipe
Thai Red Curry with Cod

When summer finally arrives, we like to keep things light and simple in the kitchen.

This aromatic curry served over jasmine rice gives us a perfect break from all the summer barbecuing.

Fresh cod is more readily available in the summer months and can be found on sale from time to time. Use sea bass, rock fish or any firm white fish in place of cod, or avoid fish altogether and use cooked, sliced chicken breast.

While cod is a delight, the real star is the sauce made with store bought or homemade red curry paste. This variation is made from a blend of dried red chilies, lemongrass, garlic, galangal and spices. It’s bolder than yellow curry and a little richer than green, with a warmth that wraps around the delicate fish without overpowering it. Add crisp green beans, bright kaffir lime, and fresh basil, and you’ve got a colourful, flavourful dinner that feels special without much effort.

Thai Red Curry with Cod
Print Pin

Thai Red Curry with Cod

Flaky cod simmered in creamy coconut curry with crisp green beans and fresh Thai basil. A restaurant-quality dish that's lighter than takeout and ready in 30 minutes.

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 14oz 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 lions, fresh if possible
  • salt and pepper

Garnish

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

To 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.

To 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.