Tomato-Coconut Curry with Cod
Tomato-Coconut Curry with Cod is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Pour oil into a large wide saucepan and add shallot.
Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes.
Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
Return pan with oil to medium-high heat and add ginger and curry paste.
Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes.
Add tomatoes and cream and bring to a simmer.
Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes.
Remove from heat.
Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture.
Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.
Transfer fish and curry to a platter.
Toss basil with lime juice and a pinch of salt in a small bowl.
Scatter over curry.
Top with crispy shallots.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.