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Thai Red Coconut Curry Cod

A silky Thai red coconut curry simmered with flaky cod and sweet cherry tomatoes. This quick, vibrant, 30-minute dish is perfect over jasmine rice and finished with fresh cilantro.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 –3 tablespoons Thai red curry paste to taste
  • 1 can 13.5 oz full-fat coconut milk
  • ½ cup vegetable broth or chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar optional, but enhances flavor
For the Cod with Tomatoes
  • 4 cod fillets 5–6 oz each
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pint cherry tomatoes whole or halved
For Serving
  • Fresh cilantro chopped
  • Cooked jasmine rice

Equipment

  • Dutch oven

Method
 

  1. Start the aromatics
  2. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger and cook for 1 minute until fragrant.
  3. Add the curry paste
  4. Stir in the red curry paste and cook for 1–2 minutes to deepen the flavor.
  5. Build the coconut curry base
  6. Pour in coconut milk and broth. Add lime juice and brown sugar if using. Stir and bring to a gentle simmer.
  7. Add cherry tomatoes
  8. Add the cherry tomatoes to the curry and simmer for 3–4 minutes until they begin to soften.
  9. Simmer the cod
  10. Season cod fillets with salt and pepper. Nestle them gently into the simmering curry. Cover and cook for 6–10 minutes, or until the cod is opaque and flakes easily with a fork.
  11. Serve
  12. Taste and adjust seasoning with more lime or fish sauce if needed. Serve the curry over jasmine rice and top with chopped cilantro.

Notes

  • Cherry tomatoes add natural sweetness and acidity that balance the richness of coconut milk.
  • To increase the heat, stir in red chili flakes or sliced Thai chili.
  • Cod can be swapped with halibut or salmon using the same method.
  • Avoid overcooking the fish — remove from heat as soon as it flakes easily.
  • Add in fish sauce to add more umami flavor.