Thai Cod Green Curry

Thai Cod Green Curry

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Curry
  • Method: Stovetop
  • Cuisine: Thai
Units Scale


Thai Cod Curry:



  1. 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.
  2. In a large skillet on medium heat, add the coconut oil and onion, saute for 3-5 minutes until translucent.
  3. 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.
  4. 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.
  5. 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.)
  6. Once cod is poached, remove curry from the heat, transfer to bowls, top with fresh coriander.
  7. Serve with jasmine rice and lime wedges.
  8. Enjoy!