Thai Cod Recipe In Creamy Coconut Curry Sauce Could Be Served at White Lotus (30 Minutes) Thai Recipes Seafood Dinner High Protein Recipes Low Sugar Recipes Gluten-free

Are you watching season three of The White Lotus that's set in Thailand? Me, too. My foodie mind went into high gear and started craving Thai food. This cod recipe in a creamy coconut curry sauce was one of the first Thai recipes that came to mind. Simple, yet elegant enough to be served in a fancy hotel restaurant.

Delicate cod floating in a sea of green Thai coconut curry sauce is ready in about 30 minutes. Seriously! Don't you think it's time to try something a little different in the recipe rotation? This easy cod recipe is it, plus you get the health benefits of fish.

To make this seafood recipe you need to grab the following ingredients: cod fillets, green curry paste, a can of coconut milk, fish sauce, granulated sugar, a lime for zesting and juicing, fresh cilantro and a red Thai chili or red jalapeno pepper. For serving, grab either rice noodles, white rice, brown rice or Chinese noodles.

Serve this moist high-protein whitefish and curry sauce over noodles or rice for lunch or dinner. 

Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients: 

• 4 cod fillets
• 1 - 2 tablespoons green curry paste
• 14 ounces (1 can) coconut milk
• 2 tablespoons fish sauce
• 2 teaspoons granulated sugar
• 1 large lime, zested and juiced
• 1/4 cup chopped cilantro (divided)
• 1 red Thai chili or red jalapeno, chopped

For Serving

• rice noodles, white rice, brown rice or your favorite Chinese noodles, cooked according to package directions

Here's how to make it:

1. Put the fish fillets into a baking dish. Season with salt and pepper, to taste. (You could use whatever whitefish you like. I only cooked two pieces because there's just the two of us, but did not cut the sauce in half.)
2. Heat a skillet and add the green curry paste. (Adjust the amount of curry paste to fit your taste.) Cook, stirring, about 30 seconds, or until fragrant. Add the coconut milk, fish sauce, sugar, lime juice, lime zest and about half of the chopped cilantro. Bring to a boil, then turn the heat off.
3. Pour the curry sauce over the fish fillets. Sprinkle with more cilantro. Bake in a preheated 350-degree F oven for about 20 to 25 minutes, depending on the thickness of the fish.
4. While the fish bakes, prepare the noodles or rice according to package directions. (For a gluten-free dinner, use gluten-free noodles or rice.)
5. To serve, put the rice or noodles into individual serving bowls. Top with a fish fillet and spoon the curry sauce over the top. Garnish with more fresh cilantro and the chopped red chili pepper.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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