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A bowl of creamy yellow curry with chunks of cauliflower and onions, topped with chopped green onions.

Green Fish Curry

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Tender cod simmered in a creamy, herbaceous green curry made from toasted rice, kaffir lime, and fresh Thai chilies, balanced with coconut milk.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: coconut curry, Thai-Inspired
Calories: 585
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb cod cut into 2-inch chunks
  • ½ medium onion sliced
  • 5 cloves garlic finely chopped
  • 1 tablespoon ginger finely chopped
  • ¼ cup scallions roughly chopped
  • 1-3 Thai chilies to taste
  • 1 tablespoon white rice toasted
  • 1 kaffir lime leaf
  • ¼ cup cauliflower florets
  • 1 13.5 oz can coconut milk
  • Curry powder to taste
  • Kosher salt to taste
  • 1 tablespoon coconut oil

Equipment

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

Method
 

  1. In a small bowl, combine 1 tablespoon kosher salt with 1 tablespoon curry powder. Season the fish and refrigerate for at least 3 hours or overnight.
  2. Preheat oven to 400°F.
  3. Toast white rice and kaffir lime leaf in a pan over medium heat until lightly browned.
  4. In a blender, combine garlic, ginger, scallions, and Thai chilies with a little water; blend until smooth.
  5. Add toasted rice and kaffir lime leaf to blender; continue blending, adding water slowly, until a thick curry paste forms.
  6. Heat coconut oil in a sauté pan over medium heat. Add 1 tablespoon curry paste and cook for 1 minute.
  7. Add sliced onion and a pinch of salt, sauté for 1 minute, then turn off heat and let sit 1 minute. Scrape bits from the bottom of the pan with a wooden spoon.
  8. Return pan to medium-low heat; sauté onions gently for 8–10 minutes without browning.
  9. Add cauliflower, a pinch of salt, 1 tablespoon curry paste, and 1 tablespoon coconut oil; cook for 5–7 minutes until veggies soften.
  10. Add coconut milk, additional curry paste, curry powder, and salt to taste; simmer 5 minutes.
  11. Nestle seasoned fish into curry and transfer pan to oven.
  12. Bake for 10–12 minutes until fish flakes easily.
  13. Serve warm in bowls.

Nutrition

Calories: 585kcalCarbohydrates: 21gProtein: 84gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 195mgSodium: 261mgPotassium: 2123mgFiber: 2gSugar: 1gVitamin A: 432IUVitamin C: 26mgCalcium: 129mgIron: 3mg

Notes

Storage: Keeps covered in the fridge for up to 3 days; the curry base also freezes well for about 2 months if you leave the fish out and add it fresh when reheating. When warming leftovers with the fish already in, go low and slow on the stove so the cod doesn't overcook.

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