Thai curry has become a favorite in recent years, and red coconut curry seems to be the most popular in restaurants. There is just something wonderful about the slightly spicy red curry/coconut milk sauce over jasmine rice that is addicting. The following Thai Curried Cod is an easy version that the whole family will love. While cod isn’t a popular fish in Thailand, it turns out moist and flaky when baked in the curry sauce and, since it’s a mild white fish, takes on the flavors of the curry. If you like, you can substitute any mild white fish such as rockfish, tilapia, or even halibut (if you can afford it). While most authentic Thai curries don’t contain onions, they are fabulous when baked in this sauce so I add lots of them.


6 Servings

1 1/2 - 2 pounds cod fillets

1 medium onion, halved and cut into thin strips
1 red bell pepper, cored and cut into thin strips
2-3 large fresh jalapeno peppers, cored and cut into thin strips

Curry Sauce:
2 tablespoons Thai red curry paste
1 tablespoon Thai fish sauce
1 tablespoon palm sugar, or brown sugar
juice of 1 lime

2 14 oz. cans unsweetened coconut milk

1. Preheat oven to 400°.
2. Spray an 11" x 7" shallow casserole dish with non-stick spray.
3. Place the cod fillets in the baking dish.
4. Arrange the onions, and peppers evenly over the cod fillets.
5. Place the curry paste, fish sauce, palm sugar, and lime juice in a bullet blender; blend until smooth.
6. Whisk the mixture into the coconut milk.
7. Pour the mixture over the cod and vegetables.
8. Bake uncovered 25-30 minutes or until bubbly and the cod is just cooked through. Serve with cooked jasmine rice.

Amount Per Serving
Calories 403 Calories from Fat 262
Percent Total Calories From:
Fat 65% Protein 23% Carb. 12%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 25 g
Cholesterol 47 mg
Sodium 474 mg
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 0 g
Protein 23 g

Vitamin A 47% Vitamin C 114% Calcium 0% Iron 29%