Thai-Inspired Coconut Cod

Thai-Inspired Coconut Cod with Scallions, Cilantro, and Lime quick and vibrant skillet dish can be ready in just 30 minutes and is perfect for serving over rice for a simple, flavorful dinner.

Why You’ll Love This Thai Coconut Cod

This dish combines bold, Thai-inspired flavors that are perfect for a busy weeknight yet elegant enough for guests. Like my other easy seafood recipes (think Creamy Coconut Shrimp or Mediterranean Salmon), this one is both fast and impressive. You’ll love the tender cod fillets simmered in a rich coconut curry sauce, topped with fresh herbs and a squeeze of lime to balance the creamy broth.
Cod from Norway is ideal here, thanks to its mild taste and flaky texture, making it incredibly versatile. Plus, Norway is known for its sustainable fishing practices, ensuring you’re getting quality seafood that’s environmentally friendly.

If you’re into this kind of recipe, don’t miss my popular Mediterranean Baked Cod, another reader favorite!

The Ingredients

• Norwegian Cod: Wild-caught Norwegian cod is renowned for its quality and is a staple in Norwegian cuisine. Its mild flavor and versatility make it a top choice for many chefs.
• Bell Pepper: I prefer red bell pepper for its vibrant color and natural sweetness, though other colors work too.
• Shallots: Sautéed shallots add a touch of sweetness to the sauce, but yellow onion can be used as a substitute.
• Garlic & Ginger: These two are the backbone of the sauce, creating a strong, aromatic base. Fresh is best for the most intense flavor.
• Coconut Milk: Use full-fat coconut milk for a rich, silky sauce.
• Red Curry Paste: This brings in key flavors like red chili, garlic, lemongrass, and lime, giving the dish its signature Thai taste.
• Fish Sauce: Even though this is a fish dish, a bit of fish sauce adds depth to the flavors. If you prefer, oyster sauce or soy sauce can be used instead.
• Garnishes: A mix of chopped scallions and cilantro provides a fresh finish. Not into cilantro? Basil or Thai basil are great alternatives.

Substitutions and Additions

• Add Spinach: For a boost of greens, toss in a few handfuls of fresh spinach before adding the coconut milk.
• Make it Spicy: Add a minced Thai chili or a drizzle of chili oil for extra heat.
• Serve with Noodles: Swap out the rice for Pad Thai or Maifun noodles if that’s more your style.

Step-by-Step Instructions

Step 1: Sauté Aromatics

Cook the bell pepper and shallots in a skillet until softened, about 4-5 minutes. Stir in garlic, ginger, and red curry paste, and cook for another 2 minutes.

Step 2: Add Liquids

Pour in the coconut milk and fish sauce, bringing the mixture to a simmer.

Step 3: Prepare Cod

Pat the cod fillets dry, then season generously with salt and pepper. Place them in the skillet.

Step 4: Cook Cod

Simmer the cod gently, covered, for 10-12 minutes until the fish is flaky. Remove from heat and top with herbs and a squeeze of lime.

Serving Suggestions

• Rice: Serve the cod over jasmine or basmati rice for a classic pairing.
• Noodles: If you prefer, serve the dish with Pad Thai or soba noodles.
• Cauliflower Rice: For a low-carb option, cauliflower rice is an excellent alternative.

How to Store and Reheat

This Thai-Inspired Coconut Cod is a perfect choice for a flavorful, easy meal that feels a little special!

Equipment

• Large skillet

Ingredients

• 1 to 1.25 lbs. cod fillets (preferably cod from Norway)
• Kosher salt and black pepper
• 2 Tbsp. extra-virgin olive oil
• 1 small red bell pepper, thinly sliced (about 1 heaping cup)
• 2 cups minced shallots
• 2 to 3 garlic cloves, minced
• 2 Tbsp. minced fresh ginger
• 2 Tbsp. Thai red curry paste
• 1 (13.5-oz.) can coconut milk
• 1 tsp. fish sauce
• 2 Tbsp. fresh lime juice
• 1/3 cup finely chopped scallions (green onion)
• 1/3 cup fresh cilantro, roughly chopped or torn (sub basil or Thai basil leaves)
• Cooked white rice or rice noodles for serving

Instructions 

1. Pat cod fillets dry with a paper towel and season generously with salt and black pepper. Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook for 3 to 4 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook for 2 minutes, until aromatic, and season with 1/4 tsp. salt.
2. Add coconut milk and fish sauce; bring the mixture to a simmer. Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Gently simmer for 10 to 12 minutes, until the cod is cooked through and easily flakes with a fork. Remove from heat and add fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.

Notes

• Store: Transfer leftover fish and sauce to airtight container and refrigerate for 3 days.
• Reheat: While you can microwave individual portions in a pinch, I prefer to rewarm this dish in a skillet over medium-low heat. To prevent the cod from drying out, cover the skillet while it’s reheating

NUTRITION INFORMATON: Serving: 1cod fillet with sauce | Calories: 362kcal | Carbohydrates: 10.5g | Protein: 27g | Fat: 23g | Saturated Fat: 13g | Sodium: 680mg | Fiber: 1g | Sugar: 6g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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