Thai fishermen created coconut curry in 15 minutes using boat-caught cod because fresh coconut milk spoils in 2 hours without refrigeration.
15 Minute Creamy Thai Coconut Cod Curry
Indulge in a delightful 15-minute Thai Coconut Cod Curry that’s bursting with flavor! With tender cod fillets gently poached in a luscious coconut milk sauce, this dish combines aromatic spices and fresh herbs for a vibrant midweek feast. Quick to prepare and irresistibly creamy, it's a meal you'll crave again and again!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 carrot
- Lime & Crispy chilli oil to serveoptional
- 2 spring onions
🥩Meat & Seafood(2)
- 1 chicken stock cube
- 2 cod fillets (or any protein of choice)any protein of choice
🫙Pantry Staples(3)
- 1 pack microwave brown rice
- 1 tin light or full fat coconut milk
- 1 tsp honey (5 ml)
🍯Sauces & Condiments(3)
- 1 tsp fish sauce (5 ml)
- 1 tbsp red curry paste (15 ml)
- 1 tsp soy sauce (5 ml)
📦Other(1)
- 1 courgette
👨🍳 Instructions
- 1
Dry the cod and salt.
- 2
Add the light coconut milk, red curry paste, spring onions, honey, stock cube, fish sauce and soy sauce to a blender and blitz until smooth.
- 3
Julienne the carrot and courgette, or peel into ribbons.
- 4
Add the rice to a wide pan, top with the veg, then place the cod on top. Pour the sauce over.
- 5
Put the lid on and simmer gently for 8–10 minutes, until the cod is cooked through and flakes easily.
- 6
Serve with a squeeze of lime and a drizzle of crispy chilli oil.
💡 Pro Tips
- ✓Salt the cod 15-20 minutes before cooking to draw out moisture and firm up the protein structure, preventing the fish from falling apart in the curry sauce.timing15-20 minutes
- ✓Keep your simmer at 185-190°F (barely bubbling) because cod's delicate proteins coagulate rapidly above 195°F, turning rubbery and expelling moisture.technique185-190°F
- ✓Julienne vegetables to 1/8-inch thickness so they cook through in the same 8-10 minute timeframe as the cod without becoming mushy.technique1/8-inch thickness
- ✓Use a wide, shallow pan (12+ inches) to create maximum surface area for even heat distribution and prevent overcrowding that leads to steaming instead of gentle simmering.equipment12+ inches
- ✓Test cod doneness at exactly 145°F internal temperature - it should flake with gentle pressure but still hold together, as carryover cooking will add another 5°F.technique145°F internal
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Thai fishermen created coconut curry in 15 minutes using boat-caught cod because fresh coconut milk spoils in 2 hours without refrigeration.
15 Minute Creamy Thai Coconut Cod Curry
Indulge in a delightful 15-minute Thai Coconut Cod Curry that’s bursting with flavor! With tender cod fillets gently poached in a luscious coconut milk sauce, this dish combines aromatic spices and fresh herbs for a vibrant midweek feast. Quick to prepare and irresistibly creamy, it's a meal you'll crave again and again!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 carrot
- Lime & Crispy chilli oil to serveoptional
- 2 spring onions
🥩Meat & Seafood(2)
- 1 chicken stock cube
- 2 cod fillets (or any protein of choice)any protein of choice
🫙Pantry Staples(3)
- 1 pack microwave brown rice
- 1 tin light or full fat coconut milk
- 1 tsp honey (5 ml)
🍯Sauces & Condiments(3)
- 1 tsp fish sauce (5 ml)
- 1 tbsp red curry paste (15 ml)
- 1 tsp soy sauce (5 ml)
📦Other(1)
- 1 courgette
👨🍳 Instructions
- 1
Dry the cod and salt.
- 2
Add the light coconut milk, red curry paste, spring onions, honey, stock cube, fish sauce and soy sauce to a blender and blitz until smooth.
- 3
Julienne the carrot and courgette, or peel into ribbons.
- 4
Add the rice to a wide pan, top with the veg, then place the cod on top. Pour the sauce over.
- 5
Put the lid on and simmer gently for 8–10 minutes, until the cod is cooked through and flakes easily.
- 6
Serve with a squeeze of lime and a drizzle of crispy chilli oil.
💡 Pro Tips
- ✓Salt the cod 15-20 minutes before cooking to draw out moisture and firm up the protein structure, preventing the fish from falling apart in the curry sauce.timing15-20 minutes
- ✓Keep your simmer at 185-190°F (barely bubbling) because cod's delicate proteins coagulate rapidly above 195°F, turning rubbery and expelling moisture.technique185-190°F
- ✓Julienne vegetables to 1/8-inch thickness so they cook through in the same 8-10 minute timeframe as the cod without becoming mushy.technique1/8-inch thickness
- ✓Use a wide, shallow pan (12+ inches) to create maximum surface area for even heat distribution and prevent overcrowding that leads to steaming instead of gentle simmering.equipment12+ inches
- ✓Test cod doneness at exactly 145°F internal temperature - it should flake with gentle pressure but still hold together, as carryover cooking will add another 5°F.technique145°F internal