Red Curry w/ Cod

Slow-simmered red curry packed with warm spices, coconut milk, and sweet vegetables-finished with flaky cod and a fragrant kaffir lime rice powder thickener. Rich, bold, and deeply satisfying.

Why You'll Love Red Curry w/ Cod

This red curry is deep, rich, and aromatic-with warm spices, coconut milk, and juicy cherry tomatoes. The cod cooks gently in the sauce until it flakes perfectly, and the kaffir lime rice powder adds unexpected brightness and body. It's a restaurant-level meal you can make at home.

Tips and Tricks

• Use sushi-grade cod or halibut for the best flavor and flake.
• Don't skip toasting the rice - it adds texture and depth to the final sauce.
• Let the curry simmer low and slow to develop the richest flavors before adding the fish.

Variations

• Substitute cod with halibut, salmon, or shrimp.
• Add bok choy, spinach, or kale for extra greens at the end of cooking.
• Try green curry paste instead of curry powder for a Thai twist.

Substitutions

• Use lime zest in place of kaffir lime if unavailable.
• Replace coconut oil with avocado or olive oil.
• Use shallots or leeks instead of onions for a milder flavor.

Best Served With

• Steamed jasmine or basmati rice
• Toasted naan or roti
• Pickled cucumbers or radish salad
• Cold mango lassi or iced tea

How to Store Leftovers

• Freeze curry base (without fish) for up to 2 months and add fresh fish when ready to serve.
• Store curry in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove to avoid breaking the fish.

Common Questions

Red Curry w/ Cod

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Slow-simmered red curry packed with warm spices, coconut milk, and sweet vegetables-finished with flaky cod and a fragrant kaffir lime rice powder thickener. Rich, bold, and deeply satisfying.

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Prep Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Southeast Asian

Calories: 506

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 lb cod cut into 2-inch chunks
• ½ medium onion sliced
• 5 cloves garlic finely chopped
• 1 tablespoon tomato paste
• 1 tablespoon ginger finely chopped
• 1 tablespoon white rice toasted
• 1 kaffir lime leaf
• ¼ cup cauliflower florets
• ½ cup red bell pepper diced
• ½ cup cherry tomatoes
• 1 13.5 oz can coconut milk
• Curry powder to taste
• Kosher salt to taste
• Coconut oil

Equipment

• Sauté pan (oven-safe)
• Oven
• Knife and cutting board
• Blender or spice grinder

Method

 

1. In a small bowl, mix 1 tablespoon kosher salt with 1 tablespoon curry powder. Season fish with the mixture and refrigerate for at least 3 hours or overnight.
2. Preheat oven to 400°F.
3. In a dry pan over medium heat, toast the white rice with kaffir lime leaf until lightly golden.
4. Transfer toasted rice and lime leaf to a blender. Blend into a fine powder. Set aside in an airtight jar.
5. In a sauté pan over medium heat, add 1 tablespoon coconut oil.
6. Bloom 1 tablespoon curry powder in the hot oil for 1 minute.
7. Add sliced onion and a pinch of salt. Cook for 8-10 minutes until translucent (do not brown).
8. Add tomato paste and cook until slightly caramelized. Add half of the chopped garlic; cook 1 minute until fragrant.
9. Stir in cauliflower, bell pepper, cherry tomatoes, a pinch of salt, and more coconut oil if needed. Cook 5-7 minutes, gently crushing the tomatoes as they soften.
10. Add ginger and remaining garlic to the pan.
11. Pour in coconut milk. Add more curry powder and salt to taste.
12. Cook for 5 minutes, scraping any browned bits from the bottom.
13. Add 1 teaspoon of kaffir lime rice powder at a time until desired consistency is reached. Stir well.
14. Nestle seasoned cod pieces into the curry. Transfer the entire pan to the oven.
15. Bake for 12 minutes, until cod is flaky and just cooked through.
16. Spoon curry into bowls and serve warm.

Nutrition

Calories: 506kcalCarbohydrates: 30gProtein: 86gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 195mgSodium: 394mgPotassium: 2536mgFiber: 4gSugar: 8gVitamin A: 3124IUVitamin C: 137mgCalcium: 130mgIron: 4mg

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