Easy Thai Red Curry Fish Recipe with Cod (2024)

This easy Thai red curry fish recipe with cod is a light and flavorful dish with aromatic spices and a creamy coconut base. Whether you're a seafood enthusiast, a Thai food lover, or want an easy and quick weeknight dinner, this recipe is it! Ready in 15 minutes!

Discover the magic of homemade red Thai curry paste with this recipe to elevate this Thai fish curry.

For more tasty Thai curries, try these delicious recipes. Thai vegetarian yellow curry, Thai red fish curry using catfish, authentic Thai red curry with chicken, and Choo Chee Salmon with creamy Thai curry sauce.

Why You'll Thai red curry with cod

• This Thai Red Curry Fish Recipe with Cod combines seafood and authentic Thai curry flavors.
• The combination of tender Alaskan Cod fillets, crunchy fresh vegetables, and creamy coconut milk creates a harmony of taste and texture that will leave you craving more.
• It's tasty! The curry has all the delicious Thai flavors of savory, salty, spicy, and creamy in one bowl!
• Plus, with the option to adjust the spice level to your preference, it's a perfect dish for the whole family to enjoy.
• Make it vegetarian by adding crispy tofu or more of your favorite garden vegetables.

More Thai red and green curry recipes

More Thai red curries you might enjoy are. Rice vermicelli with garden vegetables and red curry,Red curry with chicken and pineapple, Red curry with chicken and kabocha squash.

A fan of green curries? Try these delicious recipes you'll love. Thai green curry fried rice, authentic Thai green curry with chicken, and homemade Thai green curry paste.

Both curries are popular in Thai cuisine, and no matter what you choose, you are in good company for great curries with these recipes. The next time you want a curry base recipe, pick the mentioned recipes, and you are on your way to a tasty meal!

What is Thai Red Curry Fish Recipe with Cod?

Our Thai Red Curry Fish Recipe with Cod is a seafood delight that showcases the richness of Thai red curry paste and the versatility of Cod. The star of this dish is the homemade red curry paste, crafted with an exquisite blend of red chilies, aromatic herbs, and spices. Combined with coconut milk, vegetables, and flaky Cod, it creates a hearty and satisfying meal inspired by the vibrant flavors of Thailand.

Ingredients for Thai Red Curry Fish Recipe with Cod

You'll need the following ingredients for a tasty Thai fish curry recipe. Using fresh ingredients where you can elevate the recipe.

• Cod fish fillets. High-quality Cod fillets ensure a tender and flavorful seafood experience.
• Red curry paste. Create the heart of the dish with a homemade red curry paste, or use store-bought for convenience.
• Coconut milk. Provides a luscious and creamy base for the curry.
• Chicken stock or vegetable stock. Adds depth and richness to the curry sauce. Use no salt-added stock.
• Brown sugar or palm sugar. Balances the spice with sweetness.
• Fish sauce. Enhances the umami profile of the curry.
• Kaffir lime leaves. It adds a bold and fantastic flavor to the curry. Find them in the produce or frozen section at most Asian grocery stores.
• Assorted vegetables. Optional. Use red bell pepper, green beans, snow peas, baby corn, bok choy, bamboo shoots, and water chestnuts to add color and texture.

Homemade red curry paste

I used Mae Ploy brand red curry paste for this recipe as it is designed to be a quick and fast lunch and dinner that you can whip up in 15 minutes. To elevate this cod curry recipe, use my authentic Thai red curry paste using two methods in a mortar and pestle or a food processor. The homemade paste is aromatic, fresh and has intense flavors that will bring your Thai curry game to the next level!

How to Make Thai Red Curry Fish Recipe with Cod

Step 1. Add the top thick part of your coconut milk in a large saucepan or skillet over medium-high heat. This is the coconut cream that's hardened slightly and has floated to the top of the can. This is the thickest and richest part of the coconut milk. We will reduce it to a thick coconut layer with slight bubbles in the cream. It's called coconut milk separation, where the oils are separated from the water during cooking. This breaking of oils and water process intensifies the flavors of the coconut cream used in curries.

Step 2. Add the red curry paste to the pan with the coconut milk and stir in to make a beautiful red/orange curry sauce.

Step 3. Next, quickly add the sugar, fish sauce, kaffir leaves, and peppers to season the sauce. Stir well and lower Lower the temperature to medium heat.

Step 4. Pour in the rest of the coconut milk and bring to a gentle boil. Cook for 3-5 minutes.

Step 5. Add the Cod fillets, vegetable stock, and water chestnuts and stir. Bring the mixture to a simmer until the fish becomes tender and flaky but not overcooked. The cooking time for this fish recipe seafood is around 3-4 minutes only. Taste and season with more sugar, fish sauce, and kaffir lime leaves or sliced red peppers for extra heat.

Feel free to add some vegetables during this step as well. See vegetable suggestions below.

Step 6. Turn the heat off, serve Thai Red Curry Fish with cod over jasmine or cauliflower rice, and garnish with additional Thai basil leaves and lime wedges.

Suggested vegetables to add to the curry

Toss in the assorted vegetables, including bell peppers, green beans, snow peas, sugar snap peas, baby corn, bok choy, and water chestnuts. I do not suggest adding more than 2 cups to the curry, or you will need to adjust the seasoning measurements and perhaps add more curry paste.

Garnishing Options

• For a vibrant presentation, garnish the Thai Red Curry Fish with a sprinkle of fresh coriander or cilantro leaves, sliced red chilies, and lime wedges.

• Add a handful of fresh Thai basil leaves, adding a fragrant and aromatic touch to the curry.

The best fish to use for Thai curries

Good quality fresh fish is best for cooking if you can get some. If not, frozen fish works fine too. Let the frozen fish thaw naturally without heating it is the best to help preserve texture and flavor. Any white fish like tilapia, bass, haddock, catfish, grouper, haddock, and snapper are excellent options for this recipe. Salon, mahi mahi, barramundi and basa and all great

Helpful Kitchen Notes and Tips

• Adjust the spice level of the curry by controlling the amount of red curry paste and chilies used.
• Swap the Cod with tofu or a medley of seasonal vegetables for a vegetarian version.
• Be cautious with fish sauce, as it can be pretty salty. Each brand is different, so taste the curry as you add it to avoid over-salting.
• If you oversalt the curry, add a little sugar and water to help bring back some balance. A little bit of each until you are happy with the flavors.
• If using curry paste, I recommend using Mae Ploy brand curry paste. They are sold in most Asian markets.
• In my recipes, my regular coconut milk is always a Thai brand with full-fat coconut milk and not the lite version or unsweetened coconut milk. I prefer Chao Koh or Aroy D for all my cooking.

1. Soup stock pan
2. A Dutch oven soup stock for making curries
3. A multi-purpose small wok, an incredible kitchen tool that I love!
4. A large skillet or wok for sautéing the curry paste and simmering the curry.
5. A sharp chef's knife for slicing the vegetables and preparing the Cod fillets.

What to Serve with Thai Red Curry Fish Recipe with Cod

Enjoy the Thai Red Curry Fish with fragrant jasmine rice for a classic pairing. Alternatively, for a lighter option, serve it with cauliflower rice to soak up the delicious curry sauce.

Variations

1. Spicier Version: Increase the amount of red curry paste and red chilies for a bolder and spicier curry.
2. Creamier Option: Replace the coconut cream with full-fat coconut milk for a more decadent curry sauce.
3. Use fresh seafood like large shrimp, scallops, mussels, or clams.

Substitutes

1. Other Fish. If Cod is unavailable, you can use other white fish varieties like red snapper, mahi-mahi, or firm white fish fillets.
2. Store-Bought Curry Paste: If time is limited, you can use a good-quality store-bought red curry paste instead of making it from scratch.
3. Instead of fish, use starchy vegetables like yellow or sweet potatoes, Japanese sweet potatoes, Kabocha, or spaghetti squash.

Storage

Any leftover Thai Red Curry Fish can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop or in the microwave before serving.

Frequently Asked Questions

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