Thai-Inspired Coconut Cod

4.94 from 16 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 to 1.25 lbs. cod fillets (preferably cod from Norway)
Kosher salt and black pepper
2 Tbsp. extra-virgin olive oil
1 small red bell pepper, thinly sliced (about 1 heaping cup)
1/2 cup minced shallots
2 to 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
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 3 to 4 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with 1/4 tsp. 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. Gently simmer for 10 to 12 minutes, until the cod is cooked through and easily flakes with a fork.
Remove from heat and add fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.

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