A delicious Thai curried cod recipe is just what your dinner table is looking for! Made with fresh cod, coconut milk, onions, peppers, and butternut squash, and seasoned with garlic, paprika, curry paste, and fish sauce, our homemade fish curry in coconut milk is the best seafood curry recipe and, always, it’s a WHOLE LOTTA YUM!
Is it soup? Is it stew? Nope. It’s curry! A term that many reserve for specific foods made with curry past or curry powder, but one that actually refers to any dish that has sauce (yes, including soups and stews!). Thankfully, the name is irrelevant because just like my vegan Thai curry recipe, my family loved this creamy cod curry made with coconut milk. A hearty bowl filled with fresh cod and bursting with delectable vegetables always hits the spot in our home.
Do you want to add more seafood recipes to your family’s meal rotation? We all know how important it is to get those healthy fats and vitamins from fish, so why not check out our blackened cod recipe and our fish taco bowls. Both of these are healthy dinner seafood recipes that are ready in under 30-minutes.
Why You’ll Love This!
- Our Thai cod curry recipe is the BEST homemade curry when you are looking for both a healthy and flavorful seafood curry recipe.
- We are making our Thai curried cod with a delicious blend of fresh cod, red onion, bell peppers (green, red, or both!), and butternut squash meaning each and every spoonful of will be loaded with flavor and texture.
- While we are loading our vegetable and cod curry with fresh seafood and a cornupoia of vegetables, we are making sure to keep this dinner as healthy as possible! In fact, our healthy curried cod recipe is compliant with paleo, Whole30, gluten-free, dairy-free, and low carb lifestyles.
- Seasoned with coconut milk, green curry paste, fish sauce, and cilantro, our creamy Thai cod curry is bursting with delicious flavor in each and every bite.
- Once you learn how to make our vegetable and cod curry you can easily make other types of curry including vegetarian, chicken, and other seafood varieties.
We are looking to make our Thai curried cod as authentic as possible, so we are pulling out all the stops to make this recipe as genuine as we can get it. Luckily, you can find all of these amazing ingredients at your local grocery store – even the curry paste and fish sauce!
- cod – cut into 1″ cubes
- garlic powder
- red onion – thinly sliced
- bell peppers – red or green (or both!)
- butternut squash – peeled and cut into 1 1/2″ cubes or bagged cubed squash
- coconut milk
- green curry paste
- fish sauce
- Optional – serve over cauliflower rice, white rice, or brown rice
** Please see the recipe card at the bottom of the post for the exact quantities **
- Instead of making a cod curry, you could also make salmon curry, or use shrimp, or chicken cubes.
- Red curry paste or yellow curry paste can be used in place of the green curry.
- Serve over cauliflower rice to be Whole30, paleo, and low carb compliant, or serve over white or brown rice.
- Keto – While our cod curry recipe is already compliant with both low-carb and keto lifestyles, you can reduce the carbs by reducing the onion and replacing the butternut squash either cauliflower chunks or mushroom.
How to Make Cod Curry
Thai curried cod might sound like a complex recipe, but I assure you, it’s super simple! We are going to begin our curry by sauteing our vegetables before a quick simmer, then we will add in the cod and simmer again, and finally, we finish up our cod curry recipe by adding in the fish sauce and other remaining ingredients before serving it up.
Prep your vegetables by slicing and cubing.
Cube the cod and blot it dry with paper towels to remove excess moisture.
Sprinkle the cod with paprika, garlic powder, and salt to make a simple yet flavorful rub. We used between 1/4 tsp-1/2 tsp of each of those.
Set the seasoned cod aside.
In a large pan or Dutch oven, add and heat the coconut oil over medium-high heat.
Once the oil is warm, add the red onions and bell peppers. Cook them until they are tender-crisp, which takes about 2 minutes.
Add the curry paste and cook it for 1 minute.
Add the squash, coconut milk, and 1 cup of water.
Bring the vegetable mix to a boil, and put it on the lid.
Turn the heat down and simmer the mixture for about 12-15 minutes until the butternut squash is tender.
Add the cod, push it down into the liquid to cover it, and keep simmering the cod curry until the fish is just cooked through, which will take about 6-7 minutes.
Remove the lid and stir in the fish sauce, gently string to combine everything together.
Mix in about 1/2 of the chopped cilantro.
Taste the sauce and add more salt to the dish if desired.
Serve over the top of rice or cauliflower rice and garnish with more cilantro. Enjoy!
- Blotting the fish dry before you season it helps the flavors to stick to the cod and makes your curry even more flavorful.
- For best results, cube your vegetables and cod evenly.
- When simmering, the heat it reduced to low/medium-low. Simmering is not a rapid boil.
- While we are starting our creamy Thai curried cod with fresh fish you can use frozen cod in it’s place. For best results, read out post on how to thaw fish quickly.
- If you are substituting vegetables, add them into the curry recipe with other similar vegetables.
Curry is generally considered a complete meal by itself, however, feel free to serve your Thai curry with cod over cauliflower rice, white rice, or brown rice. You can also choose to serve bread or rolls with your curry.
You can store healthy cod curry in the fridge for 2-3 days in a covered container. You can freeze cooked curry for up to 3 months.
More Healthy Fish Recipes
Looking for more healthy seafood recipes?
- 1 lb cod, cut into 1" cubes
- garlic powder
- 1 red onion, thinly sliced
- 2 bell peppers, red or green (or both!)
- 1 lb butternut squash, peeled and cut into 1 1/2" cubes) - or 12 oz bag cubed squash
- 1 can coconut milk
- 1 bunch cilantro
- 4-5 Tbsp green curry paste
- 1 Tbsp fish sauce
- serve with- rice or cauliflower rice
- Cube the cod, blot it dry with paper towels to remove excess moisture. Sprinkle the cod with paprika, garlic powder, and salt to make a simple yet flavorful rub. We used between 1/4 tsp-1/2 tsp of each of those.
- Heat the coconut oil in a large pan or Dutch oven over medium-high heat. Cook the onion and bell peppers until crisp-tender, which takes about 2 minutes. Add the curry paste and cook it for 1 minute.
- Add the squash, coconut milk, and 1 cup of water. Bring the vegetable mix to a boil, and put it on lid. Turn the heat down to simmer for about 12-15 minutes until the butternut squash is tender.
- Add the cod, push it down into the liquid to cover it, and keep simmering the cod curry until the fish is just cooked through, which will take about 6-7 minutes.
- Stir in the fish sauce and gently combine everything together. Mix in about 1/2 of the chopped cilantro. Taste the sauce and add more salt to the dish if desired.
- Serve over the top of rice or cauliflower rice and garnish with more cilantro. Enjoy!
To make this even lower in carbs cut back on the onion by half and the butternut squash can be replaced with cauliflower chunks or mushrooms.
Instead of making a cod curry, you could also make salmon curry, or use shrimp, or chicken cubes.
Red curry paste or yellow curry paste can be used in place of the green curry.
Serve over cauliflower rice to be Whole30, paleo, and low carb compliant, or serve over white or brown rice.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 488Total Fat 23gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 2gCholesterol 62mgSodium 873mgCarbohydrates 41gFiber 7gSugar 9gProtein 34g