I’m going to be honest, I imagined this curry would taste so much better than it did. It was very tasty, but not as impressive as I had expected.

The smell of these quesadillas were so good that I was completely forgetting about the celebration of my best friend’s birthday. I left her to open up her gifts, and went straight to my bedroom to start working on my next recipe.

If you are anything like me, you are obsessed with Thai Curry. I live for it. I have a weakness for almost anything Thai-Ladies, you will find that I always have a bottle of Thai red curry paste in my fridge. I have tried different recipes and with them all, I have found the same result. I am always on the hunt for the perfect dish that can satisfy my craving for Thai food and I have found it. This dish is quick, easy and full of flavor.

Cod with Thai Red Curry Sauce requires just three ingredients, one pan, and 20 minutes to prepare.

I usually keep frozen fish on hand, as well as curry paste, which tends to be a fantastic pairing. You may use any kind of fish for this dish, but tougher fish such as Halibut, Salmon, or Mahi Mahi will stay together better. 

What Curry Paste Should I Use?

Because we’ll be utilizing curry paste, it’s essential to understand the many kinds of curry paste accessible.

White plate with rice and red curry sauce over it and a piece of cod.

The Mae Ploy brand is the one I use in this recipe, although I also use the Maseri brand. Both of these are available at my local Asian market or on Amazon. Both have a greater spice content, so start with 1 tablespoon or even half if you can’t handle a lot of heat.

Rule of thumb: After adding the coconut milk, taste the curry to determine whether more paste is required, or if fish sauce or sugar is needed. Because the seasoning is strong and spicy, I like the Mae Ploy brand. To balance everything out, I just added some coconut sugar.

Preparation of Ingredients

For this dish, I used frozen cod, but fresh fish would also work. I defrost the fish overnight in the fridge, then put the thawed filets between two paper towels to absorb any excess moisture before frying. Before cooking, season both sides of the fish with salt and pepper. 

Full Fat Coconut Milk- I like my curry creamy, therefore I always use full fat coconut milk. Use a light or reduced fat coconut milk if you want to keep the calories down. To integrate it, give the can a thorough shake.

Red Curry Paste- I’m using Mae Ploy brand curry paste, as previously stated. I used 2 tablespoons, and it was very hot, but I liked it! If you’re uncertain, start with a smaller quantity and add more afterwards. 

Optional Add-Ins- This is a simple dish that is delicious on its own, but feel free to add more vegetables if desired. 

How to Cook Cod in Red Curry Sauce

For this dish, I’m using a big nonstick skillet, and we’re just using one pan. Preheat your pan to medium and sprinkle a little amount of cooking oil spray or a splash of oil in it. 

Rice, Curry, and Fish on a white plate with a black skillet in the background.

Place the cod fillets in the pan and cook for 2 minutes on each side. The cod should be white and not opaque. Don’t overcook it since we’ll be cooking it again in the curry sauce. Remove the filets from the pan and place them on a platter.

Then, in the same pan, add a tablespoon of oil. I use coconut oil, but it isn’t required. Add the curry paste to the oil in the pan and break it up with a spoon over medium-low heat.

Add the whole can of coconut milk after about a minute, raise the heat to medium high, and whisk until the curry paste dissolves. Bring the milk and curry paste to a low boil. 

You’re ready to try the curry at this stage. If you want it to be hotter, add more paste; if you want it to be saltier or sweeter, add fish sauce or sugar. 

Overhead view of Red Curry Cod on a white plate and a skillet to the side with more curry.

If you want to add vegetables, wait until the coconut milk has been added and the pan has reached a gentle boil. Allow them to soften for a few minutes.

Return the cod fillets to the pan and reduce the heat to low after you’ve made any changes to the curry and the taste is where you want it. To evenly spread the curry sauce, baste the fillets on top.

I prefer to garnish with Thai Basil leaves and Makrut lime leaves, but don’t worry if you don’t have any. 

Serve with Thai Jasmine rice for a traditional Thai dinner or cauliflower rice for a low-carb option. 

Here’s the link to the full YouTube video:

Text overlay saying, 'Thai Red Curry Cod' on 2 images of dish on a white plate.

Check out these more delectable curry recipes:

Green Curry (Vegan)

Chicken in Yellow Curry

Overhead view of red curry cod on a bed of white rice.

Easy Thai Red Curry Cod

Renee Fuentes is a model and actress.

Easy Thai Red Curry Cod requires just three ingredients, one pan, and 20 minutes to prepare.

Time to prepare: 5 minutes

15 minutes to prepare

20 minutes total

Course Description:

Thai cuisine

4 servings

calorie count: 409 kcal

Instructions 

  • I used frozen Cod chunks for the fish, but any fish will work. After the fish has thawed, put it between two paper towels to absorb any excess moisture before cooking.

  • Place a teaspoon of oil in a nonstick skillet set over medium heat. Season the cod on both sides with salt and pepper, then cook for 2 minutes on each side in the pan (depending how thick the fish is). Remove the fish from the pan and put it aside.

  • In the same pan, heat 1 tablespoon of oil and 1 tablespoon of curry paste over medium heat. This recipe is for a mild-medium heat level; if you want it hotter, add additional curry paste or Thai chilies. Allow the curry paste to cook in the oil, breaking it up with the back of a wooden spoon as it cooks.

  • Add 1 can coconut milk, bring to a boil, and taste to determine if fish sauce or sugar is required after the curry paste has dissolved. I sweetened it with a spoonful of coconut sugar. If desired, add some veggies at this stage and cook until heated. Return the fish to the pan after the seasoning is where you want it. Reduce heat to low and allow the fish to re-heat and absorb the curry for 2 minutes.

  • Serve over rice of your choice and a garnish of Thai basil or Makrut lime leaves, if desired.

Nutrition

1 gram = 1 serving calorie count: 409 kcal 3 g carbohydrate 42 g protein 26 g fat 19g Saturated Fat 2 g polyunsaturated fat 3 g monounsaturated fat 1 gram of trans fat 98 milligrams of cholesterol 135 mg sodium 1147mg potassium 1 gram of fiber 1 gram of sugar 681 IU Vitamin A 4 milligrams of vitamin C 59 milligrams of calcium 4 mg iron

 

Red Curry is one of my favorite Thai dishes. It’s simple, yet flavorful. The fish sauce and lemongrass are key ingredients that give it a unique flavor. If you’re used to eating red curry from restaurants, you may find this recipe simple because it only requires a few ingredients and only takes 1 hour to make.. Read more about hake red curry and let us know what you think.

Related Tags

This article broadly covered the following related topics:

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