If you’re looking for a simple yet flavorful dinner, this Spicy Coconut Curry Cod is a perfect choice. With a delicate balance of rich coconut milk, zesty lime, and bold red curry, this dish elevates tender baked cod into a meal that’s both comforting and exotic. The addition of bell peppers and snap peas adds a nice crunch and boosts the nutritional profile. This recipe is a one-pan wonder that’s easy to prepare, healthy, and guaranteed to impress with its vibrant flavors.
Ingredients
For the Cod:
- Four cod fillets, approximately 6 ounces each.
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon lime juice
For the Coconut Curry Sauce:
- 1 can (14 oz) coconut milk
- 2 tablespoons of red curry paste (feel free to modify according to your taste).
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar or honey
- 1 tablespoon lime juice
- 1 cup of sliced bell peppers (any variety)
- 1 cup of snap peas or green beans.
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Cod: Preheat your oven to 400°F (200°C). Pat the cod fillets dry with paper towels. Rub each fillet with olive oil and sprinkle with salt, pepper, and lime juice. Set aside.
- Make the Coconut Curry Sauce: In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), brown sugar, and lime juice. Adjust the curry paste depending on your heat preference.
- Assemble the Dish: In a baking dish, spread the sliced bell peppers and snap peas (or green beans) in an even layer. Pour about half of the coconut curry sauce over the vegetables. Place the seasoned cod fillets on top of the vegetables and pour the remaining sauce over the fish.
- Bake the Cod: Bake in the preheated oven for 20–25 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish and Serve:Once baked, remove the dish from the oven and garnish with fresh cilantro. Serve the cod with a side of jasmine rice or your favorite grain to soak up the delicious sauce.
Conclusion:
This Spicy Coconut Curry Cod recipe offers a perfect balance of flavors with a creamy coconut sauce, fresh vegetables, and a tender fillet of cod. It’s an ideal meal for a busy weeknight or a light weekend dinner. The curry adds warmth and spice while the fresh lime juice brightens up the whole dish. Enjoy this simple yet luxurious dish that’s sure to become a staple in your home!
Spicy Coconut Curry Cod with Vegetables
Ingredients
For the Cod:
- Four cod fillets approximately 6 ounces each.
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon lime juice
For the Coconut Curry Sauce:
- 1 can 14 oz coconut milk
- 2 tablespoons of red curry paste feel free to modify according to your taste.
- 1 tablespoon fish sauce optional
- 1 teaspoon brown sugar or honey
- 1 tablespoon lime juice
- 1 cup of sliced bell peppers any variety
- 1 cup of snap peas or green beans.
- 1 tablespoon fresh cilantro chopped (for garnish)
Instructions
- Prepare the Cod: Preheat your oven to 400°F (200°C). Pat the cod fillets dry with paper towels. Rub each fillet with olive oil and sprinkle with salt, pepper, and lime juice. Set aside.
- Make the Coconut Curry Sauce: In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), brown sugar, and lime juice. Adjust the curry paste depending on your heat preference.
- Assemble the Dish: In a baking dish, spread the sliced bell peppers and snap peas (or green beans) in an even layer. Pour about half of the coconut curry sauce over the vegetables. Place the seasoned cod fillets on top of the vegetables and pour the remaining sauce over the fish.
- Bake the Cod: Bake in the preheated oven for 20–25 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish and Serve:Once baked, remove the dish from the oven and garnish with fresh cilantro. Serve the cod with a side of jasmine rice or your favorite grain to soak up the delicious sauce.