Thai Coconut Cod

Discover the magic of Thai Coconut Cod: a creamy, aromatic dish that's easy to make and perfect for any occasion. Try this game-changing recipe today!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

4 filets cod
400 ml coconut milk
500 ml vegetable or fish stock
2 tablespoons red or green curry paste
1 stalk lemongrass, sliced
3 cm fresh ginger, grated
2 cloves garlic, minced
2 kaffir lime leaves or bay leaves
1 tablespoon fish sauce
1 tablespoon cane sugar
1 bunch fresh cilantro
200 g shiitake or button mushrooms
1 tablespoon olive oil

Equipment

Large pot or Dutch oven
Sharp knife
Grater for ginger
Measuring spoons

Method

Heat olive oil in a large pot over medium heat. Add minced garlic, grated ginger, and sliced lemongrass. Sauté for 2-3 minutes until fragrant.
Stir in the curry paste and mix well to coat everything evenly.
Pour in the vegetable or fish stock along with the coconut milk. Add kaffir lime leaves, mushrooms, fish sauce, and sugar. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes.
Gently place the cod fillets into the simmering broth. Cover the pot and let them poach for 8-10 minutes.
Squeeze in the lime juice and add sliced chili if desired. Stir and season with salt and pepper to taste. Garnish with chopped cilantro before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 800mgPotassium: 550mgFiber: 2gSugar: 6gVitamin A: 5IUVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

For substitutions, use lemon zest instead of lemongrass, and bay leaves if kaffir lime leaves are unavailable. For a vegetarian twist, switch fish sauce with soy sauce. Cod can also be replaced with salmon or tofu.

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stovetop, adding a splash of water or coconut milk to maintain creaminess. Avoid freezing as the texture of the fish may change upon thawing. Always use fresh ingredients for the best flavor.