Name: Green Curry Coconut Cod
Total time: 35 minutes
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 shallot, coarsely chopped; 1 1" piece ginger, peeled, coarsely chopped; 2 (heaping) Tbsp. green curry paste (preferably Maesri); 1 13.5-oz. can unsweetened coconut milk; 5 oz. baby spinach; 1 tsp. dark or light brown sugar; ¼ tsp. Diamond Crystal or Morton kosher salt, plus more; 4 5–6 oz. skinless cod fillets, patted dry; Freshly ground pepper; 1 Tbsp. fish sauce; 1 lime; Steamed rice (for serving); 1 red chile (such as Thai or Fresno), thinly sliced; Cilantro leaves with tender stems (for serving)

Green Curry with Cod on a white table sheet

Photograph by Elliott Jerome Brown Jr. , Prop Styling by Emma Ringness, Food Styling by Mieko Takahashi

This green curry coconut cod features one of my favorite techniques for cooking a protein: poaching in a vibrant sauce, this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process.

Green curry paste is a time-tested shortcut to complex flavor. In dishes like this one, where it plays such a central role, you’ll want to make sure to pick a good brand. I like Maesri, which has a nice level of balanced heat. If you’re using a milder curry paste, you might consider upping the quantity or serving the finished dish with a few extra chile slices scattered on top. Arrange cod with plenty of sauce over some rice and you’ve got an ideal meal to tuck into on a busy weeknight.

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What you’ll need

Green Curry Paste
$5 At Amazon

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

1 Tbsp. vegetable oil

1 shallot, coarsely chopped

1 1" piece ginger, peeled, coarsely chopped

2 (heaping) Tbsp. green curry paste (preferably Maesri)

1 13.5-oz. can unsweetened coconut milk

5 oz. baby spinach

1 tsp. dark or light brown sugar

¼ tsp. Diamond Crystal or Morton kosher salt, plus more

4 5–6 oz. skinless cod fillets, patted dry

Freshly ground pepper

1 Tbsp. fish sauce

1 lime

Steamed rice (for serving)

1 red chile (such as Thai or Fresno), thinly sliced

Cilantro leaves with tender stems (for serving)

Preparation

Step 1
Heat 1 Tbsp. vegetable oil in a medium skillet over medium. Add 1 shallot, coarsely chopped, and one 1" piece ginger, peeled, coarsely chopped, and cook, stirring often, until softened slightly, about 2 minutes. Add 2 (heaping) Tbsp. green curry paste and cook, stirring, until fragrant and slightly darkened in color, about 2 minutes. Transfer mixture to a blender; reserve pan. Add one 13.5-oz. can unsweetened coconut milk, 5 oz. baby spinach, 1 tsp. dark or light brown sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt to blender and blend until smooth.
Step 2
Scrape sauce into reserved pan and bring to a simmer over medium-low. Cook until slightly reduced, about 5 minutes.
Step 3
Lightly season four 5–6 oz. skinless cod fillets, patted dry, with salt and freshly ground pepper and nestle into sauce. Cover and cook at a bare simmer until fish is opaque and beginning to flake, 8–10 minutes.
Step 4
Uncover pan and drizzle 1 Tbsp. fish sauce over fish. Cut 1 lime in half; squeeze juice from 1 half over fish. Cut remaining half into wedges for serving.
Step 5
Divide steamed rice among shallow bowls. Place a fillet in each bowl and spoon some sauce over. Top with 1 red chile (such as Thai or Fresno), thinly sliced, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over.