Thai-Inspired Coconut Cod

4.94 from 31 votes

Thai-Inspired Coconut Cod with scallions, cilantro, and lime. Serve this simple skillet meal over white rice for a vibrant dinner in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: Thai

Diet: Gluten Free

Servings:

1.25 lbs. cod fillets, cut into 4 portions
Kosher salt and black pepper to taste
2 Tbsp. extra-virgin olive oil
1 small red bell pepper, thinly sliced (about 1 heaping cup)
1/2 cup minced shallots
3 garlic cloves, minced
2 Tbsp. minced fresh ginger
2 Tbsp. Thai red curry paste*
1 (13.5-oz.) can coconut milk
1 tsp. fish sauce
2 Tbsp. fresh lime juice (from 1 lime)
1/3 cup finely chopped scallions (green onion)
1/3 cup fresh cilantro, roughly chopped or torn (sub basil or Thai basil leaves)
Cooked white rice or rice noodles for serving

Pat cod fillets dry with a paper towel and season generously with salt and black pepper.
Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 4 to 5 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with a pinch of salt.
Add coconut milk and fish sauce; bring mixture to a simmer. Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Very gently simmer until the cod is cooked through and easily flakes with a fork, about 10 to 12 minutes depending on thickness.
Turn off heat and squeeze in fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.

Red curry paste can be quite spicy. For less heat, reduce curry paste to 1 Tablespoon and add 1 - 2 teaspoons of curry powder.
Store: Transfer leftover fish and sauce to airtight container and refrigerate for 3 days.
Reheat: While you can microwave individual portions in a pinch, I prefer to rewarm this dish in a skillet over medium-low heat. To prevent the cod from drying out, cover the skillet while it's reheating