Thai green cod curry and coconut rice
Skip the takeaway – Thai green cod curry with coconut rice will do the trick
Put the takeaway menu down, bab. I’ve got you covered. My Thai green cod curry with coconut rice is super simple to whip up at home and way more satisfying than waiting for a delivery. Packed with tender, flaky cod, creamy coconut milk, and fragrant Thai spices, this recipe is a lighter and fresher take on a classic curry house order.
As a Birmingham gal, I’ll be the first to admit there’s always pressure when it comes to curry. I live in the land of incredible curry houses, and while this isn’t your traditional Balti or tikka masala, the bar is still high. Luckily, Thai green curry has that perfect balance of flavours that makes it an instant crowd-pleaser: creamy coconut, fiery green chillies, zesty lime, lemongrass, ginger, garlic and coriander. Paired with delicate cod that just melts in your mouth, it feels indulgent but still fresh enough to enjoy on a weeknight.
Why you’ll love this Thai green cod curry
It’s healthier than takeaway – using fresh cod keeps this dish lean, while coconut milk adds richness without being too heavy.
It’s not too time consuming – ready in around 1 hour, with minimal input, making it perfect for midweek dinners.
It’s adaptable – swap cod for salmon, prawns, chicken, or even tofu if you want a veggie-friendly option.
It’s fragrant and comforting – all the flavours of a Thai restaurant curry but made with store-cupboard staples and a few fresh herbs.
The secret to perfect Thai green curry at home
The beauty of this dish is that you don’t need dozens of specialist ingredients. A good quality Thai green curry paste is your shortcut to bold flavour, and you can find it in most supermarkets. Simmer it with coconut milk, add your cod fillets, and you’re most of the way there. The key is not overcooking the cod, it should just flake apart gently when pressed with a fork.
If you want to take it up a notch, add extra fresh ingredients like lime leaves, Thai basil, or a squeeze of lime juice at the end for brightness. I also like to toss in a few green veggies, such as mange tout, sugar snap peas, or baby corn all work beautifully.
Serving suggestions
This curry deserves something just as dreamy on the side, which is why I serve it with creamy coconut rice. The coconut milk ties everything together and gives the rice a silky, aromatic flavour that’s way more exciting than plain boiled rice. Add a sprinkle of toasted sesame seeds or fresh coriander on top if you’re feeling fancy.
If you’re cooking for friends, serve with prawn crackers, a quick cucumber salad, or even some Thai-style spring rolls to turn it into a full fakeaway feast.
FAQs about Thai green cod curry
1. Can I use frozen cod?
Yes, just make sure it’s fully defrosted and patted dry before cooking so the curry doesn’t go watery.
2. What’s the difference between Thai green curry and red curry?
Green curry is usually fresher and more herbal, while red curry is deeper and slightly spicier from dried red chillies.
3. Can I make this curry ahead of time?
Yes, you can make the sauce ahead and store it in the fridge for up to 2 days. Add the cod just before serving to keep it tender.
4. Can I make it vegetarian?
Absolutely — swap the cod for tofu, chickpeas, or extra veggies.
5. How spicy is Thai green curry?
It depends on your curry paste. You can tone down the heat with extra coconut milk or a little sugar.
Fun fact
Even though we often think of curry as an “Indian” or “South Asian” dish, Thailand has its own incredible curry traditions. Thai green curry, or Gaeng Keow Wan, translates to “sweet green curry”, not because it’s sugary, but because of its fresh herbs and aromatic coconut base.
Thai green cod curry and coconut rice
By Poppy Cooks
https://www.poppycooks.com/recipes/thai-green-cod-curry-and-coconut-rice/
Ingredients
For the Thai green curry cod
- 125g shiitake mushrooms, quartered
- 1 large courgette, roughly chopped into chunks
- Sesame oil
- 1 tbsp green curry paste
- 2 cloves garlic, peeled and minced or grated
- Thumb sized piece of ginger, peeled and grated
- 1 stalk of lemongrass, bruised
- 1 kaffir lime leaf
- 1 tsp sugar (might need more to taste)
- 400ml coconut milk
- 250ml chicken stock
- 1 tbsp fish sauce
- 180g mangetout
- 2 portions of cod loin
- 1 lime, juiced
- Salt
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For the coconut rice
- 400g jasmine rice
- 400g full fat coconut milk
- 300ml water
- 1 tsp fine salt
- 1 tsp sugar
- 1 stalk of lemongrass, bruised
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Instructions
- Put a large sauté pan over a high heat with a drizzle of sesame oil. Chuck in all of the courgette and mushrooms with a large pinch of salt, then fry until golden brown. Remove from the pan and set aside.
- Pour in another glug of sesame oil and fry off the curry paste, ginger, garlic, kaffir lime leaf and lemongrass until fragrant - try not to breathe it in too much, or you'll be coughing! Pour in the coconut milk and chicken stock then bring to a bubble.
- Season the pan with fish sauce, salt, sugar and lime juice. Tip in the shiitake mushrooms, courgette and mangetout and stir through the sauce. Nestle the cod fillets into the sauce, season the top of the fish with salt and then pop on a lid. If you don't have a lid, just use some tinfoil to create a sealed top. Cook for 6-7 minutes over a low heat until the cod is just cooked and flaky.
- For the coconut rice, wash the rice until the water runs clear. Pop into a large saucepan with the coconut milk, water, salt and sugar along with the lemongrass stalk. Bring to a boil, then cover and cook for 20 minutes over a low heat. Remove the lid and continue to cook gently for another 5 minutes, until all of the liquid has been absorbed. Fluff up with a fork just before serving.