Coconut Red Curry

Coconut Red Curry Cod

Coconut Red Curry Cod (or really Coconut Red Curry ANYTHING) is my new favorite dish! It’s simple to make, the flavors are incredible and, while it tastes so indulgent, it’s actually really good for you! With fresh ginger, garlic, shallot, tomatoes, cilantro, red curry paste, coconut milk, lime juice and wild cod, you can feel good about every bite! 

Ever cooked with red curry paste? Red curry paste is a blend of red peppers, garlic, shallot, lemon grass, kaffir lime and other spices. To me, it has a very “Thai” flavor — a bit like Tom Yum Soup, if you’ve ever had that. In short: it’s delicious. You can find Thai Kitchen mild red curry paste on Amazon or at most grocery stores. I keep a jar (and a can of coconut milk) in my pantry for last-minute dinners. Keep some cod in your freezer, too, and you’ll be ready to whip this up whenever!

If you don’t like cod, feel free to switch it up! Shrimp is wonderful, as is chicken. For a vegan option, try chickpeas or tofu. You can also add more veggies — mushrooms and spinach are delightful — and I love dipping steamed broccoli into the leftover sauce. Serve with rice on the side!

Coconut Red Curry Cod


  • 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 tomatos
  • 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
  • For garnish: Cilantro leaves, chopped


  1. Preheat the oven to 300 degrees F.
  2. In an oven-proof pan, heat the olive oil over medium heat. Add the shallot, garlic and ginger; saute, stirring frequently so the garlic does not burn. Add the red curry paste and stir. Add cherry tomatoes and let those blister and break a bit in the pan. Then add the coconut milk and lime juice, and stir to combine. Season with salt and pepper and have a taste.
  3. FOR FRESH COD: Season the cod with salt and pepper, and add to coconut milk mixture. Move pan to oven and bake at 300 degrees F for about 20 minutes, or until fish is opaque and flakey.
    FOR FROZEN COD: Season the cod with salt and pepper, and add to coconut milk mixture. Move pan to oven and bake at 300 degrees F for about 30 minutes, or until fish is opaque and flakey.
  4. Carefully remove pan from oven (pan and handle will be hot!) and garnish with cilantro. Delicious with rice, broccoli and a side salad!

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours