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Coconut Red Curry Cod Recipe

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4 from 79 reviews

Coconut Red Curry Cod is a flavorful, easy-to-make dish featuring tender cod simmered in a rich and aromatic coconut milk and mild red curry paste sauce. Enhanced with fresh ginger, garlic, cherry tomatoes, and lime juice, this oven-baked curry delivers a perfect balance of creamy and tangy flavors, garnished with fresh cilantro. Ideal for a wholesome weeknight dinner served alongside rice and vegetables.

Ingredients

Main Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 shallot, sliced into thin rings
  • 1 clove garlic, minced
  • 1 piece (approx. 2”) ginger, peeled and grated
  • 2-4 tablespoons mild red curry paste
  • 1 pint cherry tomatoes
  • 1 (13.5-oz.) can coconut milk
  • Juice of 1 lime
  • 4 (4-oz.) pieces boneless, skinless wild cod, fresh or frozen
  • Salt and pepper, to taste
  • Cilantro leaves, chopped (for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 300 degrees Fahrenheit to prepare for slow baking the cod and curry sauce to perfection.
  2. Sauté aromatics: In an oven-proof pan, heat the extra virgin olive oil over medium heat. Add the sliced shallot, minced garlic, and grated ginger. Sauté while stirring frequently to prevent the garlic from burning until the shallots soften and the mixture becomes fragrant.
  3. Add curry paste and tomatoes: Stir in 2 to 4 tablespoons of mild red curry paste to the pan, cooking briefly to release its flavors. Then add the cherry tomatoes and cook until they blister and begin to break down, creating a rich base for the sauce.
  4. Combine coconut milk and lime juice: Pour in the can of coconut milk and the juice of one lime. Stir thoroughly to combine all the ingredients into a creamy curry sauce. Season with salt and pepper, then taste and adjust seasoning as needed.
  5. Prepare and add cod: Season the cod fillets with salt and pepper on both sides. Gently add them to the curry mixture in the pan, making sure they’re nestled evenly.
  6. Bake the curry and cod: Transfer the oven-proof pan to the preheated oven. For fresh cod, bake for approximately 20 minutes until the fish is opaque and flakes easily with a fork. For frozen cod, bake for about 30 minutes to ensure it is fully cooked.
  7. Garnish and serve: Once done, carefully remove the hot pan from the oven. Garnish with freshly chopped cilantro leaves. This dish pairs beautifully with steamed rice, broccoli, and a fresh side salad for a complete meal.

Notes

  • Adjust the red curry paste quantity based on your preferred spice level, starting with 2 tablespoons for mild heat.
  • Using an oven-proof pan is essential as the dish moves directly from stovetop to oven.
  • If using frozen cod, ensure it is fully thawed for even cooking and proper texture.
  • Serve immediately after baking for the best flavor and texture.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or in the oven.

Find it online: https://flavorspath.com/coconut-red-curry-cod-recipe/