Thai Coconut Cod Curry

Thai coconut cod curry. Big on flavor and super easy to make. You’ll have this fragrant curry on your table in just 20 minutes. The sauce? So good you’ll want to eat it straight from the pan.

Thai fish curry

This Thai coconut curry with cod is packed with veggies and loaded with comforting Thai flavors. It’s kind of hard to believe something this good is so easy to make.

The coconut sauce is rich and super creamy, while the cod stays perfectly tender and delicate.

It’s a super versatile recipe too! Check out the tips below for swaps and add-ins. And don’t forget to follow along on YouTube or with this step-by-step video and cook it with me!

Can I use a different fish than cod?

Absolutely! There are plenty of other fish that work beautifully in this curry and hold up well in the sauce. Here are some great options:

• Halibut: A firm white fish with a mild flavor, very similar to cod.
• Snapper: Slightly firmer with a sweet, delicate taste.
• Tilapia: A soft, mild-flavored fish that blends nicely into the curry.
• Mahi-Mahi: Firmer and a bit bolder in flavor – great for a heartier version.
• Sea Bass: Delicate, mild, and perfect with coconut milk-based sauces.

Can I use a different curry paste?

Yes! You can use any type of Thai curry paste in this recipe: red, green, or yellow. Each one will bring its own unique flavor and level of heat. Just make sure you’re using a Thai-style curry paste, as other types (like Indian curry paste) won’t give the same flavor profile.

Is this a spicy dish?

Not really, this one’s a crowd-pleaser that works for the whole family. To make it kid-friendly, simply skip the chili flakes and use just 1 tablespoon of Thai curry paste.

If you’re into heat, feel free to dial it up – up to 4 tablespoons will give you a bold, spicy kick.

Ingredients and subs for Thai cod coconut curry

• Cod loin: Thick and meaty. Cod loins hold their shape better than thinner fillets, which can fall apart when seared.
• Thai red curry paste: Brings herbaceous flavor with a bit of heat.
• Coconut milk: Use unsweetened, full-fat coconut milk for the creamiest, most flavorful result.
• Asparagus: Adds a pop of green and great texture. You can also swap in carrots, red bell pepper, green beans, snap peas, cauliflower, zucchini, spinach or green peas – this recipe is super flexible.
• Garlic & ginger: The aromatic backbone of the dish.
• Kaffir lime leaves: Add a bright, citrusy depth. Can’t find them? Sub with lemongrass or lime zest.
• Low-sodium soy sauce: Helps balance the richness. You can also use fish sauce.
• Chicken broth: The savory base. Veggie or fish broth works too.
• Salt & black pepper: To season the fish before searing.
• Butter & olive oil: A combo that adds richness and helps build a flavorful base for the sauce.
• Chili flakes: Optional, but great if you like a little heat.
• Lime: Brightens the dish and balances the sweetness of the coconut milk.
• Scallions: For topping. You can also use fresh cilantro or (Thai) basil.

My sauce turned out more watery – what went wrong?

A thinner sauce usually comes down to these things:

• Not letting the broth reduce: It’s important to bring the chicken broth to a boil first. This helps it reduce slightly and deglaze the pan for maximum flavor.
• Using low-fat coconut milk: Make sure you’re using full-fat, unsweetened coconut milk. It’s thicker and creamier, which helps the sauce naturally thicken as it simmers.
• Add a spoonful of almond or cashew butter: This blends right in and adds both – a creamy thickness and a subtle nutty depth that works well with Thai flavors. Peanut butter also works well.
• Make sure you simmer uncovered: Letting the sauce simmer without a lid helps excess liquid evaporate naturally and concentrates the flavors.

Still too thin? No problem. Make a quick slurry by whisking 1 teaspoon cornstarch with 2 tablespoons of water, then stir it into the sauce just before adding the cod back to the skillet. It’ll thicken up in no time.

What to serve with Thai cod curry

• This curry pairs perfectly with coconut rice, jasmine rice, basmati rice, quinoa, or cauliflower rice. You can also scoop it up with some warm flatbread.
• For something fresh on the side, a cool cucumber salad is a great choice.
• Top it all off with a sprinkle of peanuts or cashews for extra crunch.

How long does Thai cod coconut curry last?

• This curry will keep for up to 2 days in an airtight container in the fridge.
• To reheat, do it gently on the stovetop over medium low, just enough to warm it through. Avoid letting the sauce boil, as the cod is delicate and can overcook or break apart.
• I don’t recommend freezing it. Cooked fish doesn’t freeze well, it tends to become tough and lose its texture when reheated. Sure you can freeze it, but it’s definitely best enjoyed fresh.

More Thai-inspired dishes

• Thai curry chicken meatballs
• Thai coconut salmon curry
• Coconut curry dumpling soup
• Chicken meatballs in Thai peanut curry
• Shrimp curry