Creamy Coconut Curry Cod with Lime-Cilantro Rice

This creamy coconut curry cod is a quick and impressive weeknight dinner that brings bold Thai-inspired flavors to your table in just 30 minutes. Tender cod fillets are gently poached in a luscious coconut curry sauce with crisp green beans and sweet bell pepper, creating a harmonious balance of creamy, spicy and fresh.

Serve it over fluffy jasmine rice infused with lime zest, cilantro and a hint of garlic-ginger for a complete meal that feels restaurant-worthy but is surprisingly simple to make. One bite and you’ll be transported to the streets of Bangkok!

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

20 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. While rice cooks, wash and dry produce. Halve, peel and dice shallot. Core, deseed and thinly slice bell pepper. Trim green beans if necessary; halve crosswise (leave smaller ones whole). Zest and quarter lime. Mince cilantro.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add shallot, bell pepper, green beans, half the garlic-ginger scallion paste (save the rest) and a big pinch of salt. Cook, stirring occasionally, until beginning to soften and brown, 4-6 minutes. If veggies brown too quickly, reduce heat to medium; add another drizzle of oil if pan seems dry. Add half the curry powder (all for 4 servings); cook, stirring, until fragrant, 30 seconds.
4. Thoroughly shake coconut milk in container before opening. To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, ½ cup water (1 cup for 4 servings) and juice from half the lime. Bring to a boil, then reduce to a low simmer.
5. Meanwhile, pat cod dry with paper towels; season all over with salt and pepper. Add cod to pan with curry and cook until sauce has reduced by half, veggies are tender and cod is cooked through, carefully flipping halfway through, 4-6 minutes. Turn off heat. Taste and season with salt; stir in additional lime juice if desired.
6. Fluff rice with a fork. Stir in lime zest, half the cilantro and remaining garlic-ginger scallion paste. Season with salt and pepper.
7. Divide rice between shallow bowls. Top with curried cod. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen cod for this recipe?

Yes, just thaw it completely and pat it dry before seasoning. Adjust cooking time as needed.

What can I substitute for coconut milk?

For a lighter version, use light coconut milk. Avoid dairy as it may curdle.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.