This Thai cod green curry is a perfect weeknight meal; quick and easy to prepare, high in protein, and packed full of vegetables.
Curries are one of my go-to weeknight meal, they are quick to prepare and you can pack a ton of vegetables into one simple dish. You can truly make curry with any time of protein you like, however, using fish keeps things light and fragrant and really fits the theme for this Thai cod green curry.
The reason I love curries so much is because they are a blend of so many delicious flavours and with all of the options in the grocery store these days there are lots of shortcuts you can take to make them. Of course, you can buy all of the ingredients to make your own curry paste, but on weeknights when you just need to get dinner on the table store-bought curry paste is a great way to do that. There are lots of different brands on the market, and if you go to Asian supermarkets there are even more, but Thai Kitchen is my personal favourite brand. Not only is it incredibly flavourful but the ingredients are really clean so you don’t have to worry about extra preservatives or sugars. I always keep a little jar of green or red paste in the fridge so I can whip up dinner in a pinch.
In addition to curry paste, I also tend to keep a lot of coconut milk on hand. Not only do I use it in curries, but I also add it to soups, stews and even desserts. When I say coconut milk, I am referring to the canned variety, not the boxed variety you find in the milk section of most grocery stores. The canned versions are richer, thicker and creamier so they are perfect for cooking. There are two versions of canned coconut milk; regular and light (lite), which are both great for cooking. Coconut milk is made from blending fresh coconut ‘meat’ with water, simmering the mixture and then straining the pulp until only a milky liquid remains. Light (or lite) coconut milk simply has lower fat content than regular coconut milk, however, either option works very well. Using full-fat coconut milk is incredibly nutritious as the fats present are all-natural, can be used for energy and can help to control appetite. I sometimes opt for light coconut milk simply for taste or consistency as I think it works better in certain dishes. Be sure to read the label when you buy coconut milk, ideally the ingredients should only list; coconut and water.
I used light coconut milk in my for this Thai cod green curry recipe, but you can use whichever you prefer. Sometimes the cream separates from the water in the can, but just add it all to the recipe, as it heats it will mix back together.
More Healthy Thai Curry Recipes:
Thai Cod Green Curry
This Thai cod green curry recipe calls for cod fillet, however, you could easily use any time of mild white fish such as pollock, bass, haddock or halibut.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
Thai Cod Curry:
- 4 (4oz) cod fillets
- 1 tablespoon coconut oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, minced or grated
- 1 Japanese or baby eggplant, cubed
- 2 tablespoons green Thai curry paste
- 1 can (14 oz.) coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon honey
- 1 cup green beans
- 1 red bell pepper
- 1 red chilli pepper (optional)
- 1 cup jasmine rice, dry
- 2 cups water
- 1/4 teaspoon sea salt
- 1 lime
- 1 handful coriander
- In a small pot, add rice, cover with 1 cup of water and add a pinch of sea salt. Bring to a boil and then reduce to a low simmer for 15 minutes until rice is cooked thru. Fluff with a fork and set aside.
- In a large skillet on medium heat, add the coconut oil and onion, saute for 3-5 minutes until translucent.
- Add in the diced eggplant, stir to coat with onion mixture, season with sea salt, and gently saute for another 2-3 minutes until slightly cooked down. Add in minced garlic and ginger and cook for another minute until fragrant.
- Add in green curry paste and coconut milk, stir well to combine. Add fish sauce and honey, then reduce the heat and simmer on low for 10 minutes to allow eggplant to soften.
- After 10 minutes, add in cod fillets, scatter with green beans, and add red bell pepper. Cover and cook for another 5-7 minutes until cod is poached, flaky and tender. (If you are adding in red chilli add it in with the green beans and bell pepper.)
- Once cod is poached, remove curry from the heat, transfer to bowls, top with fresh coriander.
- Serve with jasmine rice and lime wedges.
- Serving Size: 1 serving
- Calories: 366 calories
- Sugar: 10 grams
- Fat: 16 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 25 grams
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