Coconut Curry Baked Cod Recipe – Coconut curry baked cod is a flavorful, healthy weeknight dinner, ready in 30-minute and perfect for busy weeknights. Loaded with protein, veggies, and spice, this Thai-inspired codfish curry with coconut milk and bell pepper has everything you need for a nourishing meal. The coconut-curry leftover sauce is also great to spoon over rice for another dinner. Enjoy!
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Ingredients list for the curry baked cod recipe
- 3 cod fillets
- 1/4 teaspoon kosher salt and freshly ground black pepper
- 1 medium red bell pepper, sliced
- 2 (14 ounces) cans of light coconut milk
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- Juice of 1 lime
- ½ tablespoon tomato paste
- 1 tablespoon fish sauce, optional
- 1 teaspoon sugar
- 1 teaspoon instant bouillon
- 2 tablespoons chopped fresh cilantro
Directions
1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200ºC). Season the cod fillets with salt and pepper, to taste, and arrange in a baking dish. Top the cod fillets with sliced bell pepper.
2. In a mixing bowl, add garlic, ginger, curry paste, tomato paste, sugar, instant bouillon, fish sauce, lime juice, and coconut milk. Whisk together until well combined.
3. Pour the coconut curry mixture over the cod fillets in the baking dish. Place into the oven and roast until completely cooked through, reaching an internal temperature of 165ºF (74ºC), about 25-30 minutes. Serve the coconut curry baked cod immediately, garnished with chili pepper and cilantro, if desired. ❤️
How to keep baked cod leftovers
You can keep the curry-baked cod fillets leftover in an airtight container in your refrigerator for up to 3 days. Reheat gently in the microwave or covered in the oven.
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Great flavor but with several caveats. First, “3 cod fillets” doesn’t indicate how much fish the recipe calls for. I used 10 oz cut into 2 pieces. Half the sauce complete covered them.
Second, 1 can of coconut milk would be more than enough. I used the rest of what was left to cook a cup of jasmine rice and still had too much.
Finally, 2 Tsp of red chili paste would have sent my wife screaming from the table. 1 tsp was more than enough.
I’ve adjusted the recipe in my notes and will make it again though! Thanks.The flavor was good, but way too much coconut milk.
It was really good 😊 My family likes a little heat so I added 1 tsp of garlic chili sauce and sliced Thai chili’s with the bell pepper’s on top. Served with coconut lime jasmine rice and garlic bok choy.
Thank you 😊
Easy to make and wonderful flavors. I halved the recipe with ni problems.
Love it. Don’t need so much coconut milk though! 1 can is plenty
