Name: Creamy Coconut Cod Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3-4 cod filets (1 pound total); 2 Tablespoons avocado oil; 1 small yellow onion (finely chopped); 3 cups chopped broccoli; 1 Tablespoon minced garlic; 1 cup shredded carrots; 1 teaspoon salt; 3 cups cooked rice; 1 13.5-ounce can full-fat coconut milk; 2 Tablespoons red curry paste; 1 Tablespoon honey; 1/4 cup chicken broth; 2 Tablespoons soy sauce; 1 teaspoon fish sauce; 1/2 medium lime (juiced, or more for serving); 1 thinly sliced green onion; Chili crisp (to taste); Optional cilantro (chopped)

This Creamy Coconut Cod Curry is one of my favorite comfort food meals as the weather starts to cool! Tender flaky cod and veggies cooked right in a thick, creamy coconut curry sauce, soaking up all the sweet, savory, slightly spicy flavors. The addition of rice makes it extra filling. The entire meal comes together in about 25 minutes with minimal cleanup for a nutritious, takeout-inspired option that’s way faster than ordering out and requires hardly any effort! I could not be more obsessed with this easy dinner for fall.

Sweet, Savory, Creamy Cod Curry

This one’s from my Sunday Plan on Substack (opens in a new tab), and it’s SUCH a good one! So far, all of my Sunday Plan recipes, like my Mediterranean chicken pizzas, basil chicken sheet pan dinner, and Mediterranean chicken feta bake, have been very loved by readers. And I’m SO excited to share another one with you!

As with all the Sunday Plan recipes, this cod curry is designed to make dinnertime super easy by using wholesome ingredients and quick cooking methods. The cod, broccoli, carrots, and rice come together in a rich coconut curry sauce for a complete meal in one pan. It’s warm, flavorful, and completely fuss-free!

Need help with meal planning and getting healthy meals on the table quickly? Join my Substack (opens in a new tab) and get monthly meal plans (like this Sunday Plan (opens in a new tab)), recipes, and more!

Why You’ll Love This Recipe

Quick & Easy – This entire meal comes together in about 25 minutes with simple ingredients and only one pan, making it perfect for busy weeknights.
So Much Flavor – Creamy coconut milk, red curry paste, soy sauce, fish sauce, lime, and a touch of honey create a savory sauce with the perfect balance of sweet, salty, and spicy flavors.
A Complete Meal – You get flaky cod, tender veggies, and rice all in one dish for a filling, balanced dinner without having to prepare separate sides.
Easy to Customize – Adjust the curry paste and chili crisp to make it as mild or spicy as you like, and feel free to switch up the veggies based on what you have on hand.

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Ingredients

Cod – I use 3-4 fillets weighing one pound in total. Look for cod fillets that are fairly equal in size so they cook at the same rate.
Avocado Oil (opens in a new tab)
Veggies – Yellow onion, broccoli, garlic, and carrots add color, nutrients, and flavor to the dish.
Salt
Cooked Rice – I prefer long-grain white rice for this recipe, but any cooked rice, such as my Instant Pot brown rice, will work. Or, use microwaveable rice packets (opens in a new tab) to save time!
Coconut Milk – I highly recommend using full-fat coconut milk. Make sure to use canned varieties!
Red Curry Paste (opens in a new tab) – This adds a bold umami flavor and a touch of heat to the curry mixture. I find it in the Asian section of my local grocery store!
Honey – This balances the heat with a touch of sweetness. Maple syrup also works.
Broth – I use chicken broth as the base of the curry. I recommend using low-sodium varieties to prevent the curry from tasting too salty.
Soy Sauce and Fish Sauce – These add a salty, umami flavor. Substitute tamari or coconut aminos if you need to keep your cod curry gluten-free.
Toppings – Lime juice, green onion, chili crisp, and cilantro add the perfect finishing touch!

How to Make Cod Curry with Coconut Milk

This recipe looks and tastes like something you’d order from a restaurant, but it’s super simple to prepare! You’ll need a large braising pan, Dutch oven, or high-sided skillet and a bowl. Here’s how to make Creamy Coconut Cod Curry:

Season the fish – Use clean paper towels to pat the cod dry. Then, salt both sides and set the fish aside.
Cook the veggies – Heat avocado oil in a large pan, and cook the onion and broccoli just until they begin to soften. Then, add the minced garlic, shredded carrots, and salt, and continue to cook until fragrant.
Combine ingredients – Add the cooked rice, followed by the prepared curry mixture. Bring the sauce to a simmer, and nestle the cod fillets into the sauce. Make sure they’re partially submerged in the sauce so they cook evenly!
Simmer – Let the dish cook over medium-low heat until the fish is fully cooked and flakes easily with a fork.
Serve – Top the entire dish with lime juice, green onion, chili crisp, and cilantro, and enjoy warm!

Tips

Make sure to pat the cod completely dry. Removing excess moisture before seasoning helps the salt stick and prevents extra water from thinning out the curry sauce.
Cut the broccoli into bite-sized pieces. Keeping the florets fairly small helps them become tender in the short cooking time without needing to cook them separately.
Don’t overcook the cod. You’ll know the fish is ready when it’s opaque and flakes easily with a fork. Overcooking will cause it to become dry and rubbery.
Adjust the spice to taste. Different brands of red curry paste vary in heat, so feel free to use a little more or less depending on your preference. You can also add chili crisp to individual servings.
Finish with fresh lime juice. Don’t skip the lime at the end! The acidity brightens up the rich coconut curry sauce and brings all the flavors together.

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Variations

Swap the fish. Try another mild white fish, such as halibut, haddock, or tilapia. Just keep in mind that the cooking time may vary depending on the thickness of the fillets.

Switch up the veggies. Bell peppers, snap peas, zucchini, spinach, or green beans would all be delicious additions or substitutes for the broccoli and carrots.

Make it spicier. Add extra red curry paste to the sauce or finish each serving with plenty of chili crisp if you love heat.

Keep it mild. Use less red curry paste and skip the chili crisp for a milder cod curry.

How to Store

Refrigerator: Let the curry cool completely, then transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freezer: I don’t recommend freezing this recipe! The cod can become dry, and the vegetables may soften once thawed.

Reheating: Warm leftovers in a covered skillet over medium-low heat or in the microwave until heated through. Add a splash of broth or coconut milk as needed to loosen the sauce, and avoid overheating the cod so it stays tender and flaky.

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Creamy Coconut Cod Curry