Cod Curry with Coconut Milk (One-Pot!)

I really didn’t expect a cod curry to become one of my regular weeknight dinners, but here we are. The coconut milk and lemongrass give it this creamy fragrant sauce that tastes like it took ages, and the whole thing is done in less than 30 minutes in one pan. For something similar, try my Simple Red Thai Prawn Curry after this coconut cod!

Why you’ll love this recipe

• Affordable: My coconut cod recipe uses frozen cod which more affordable than fresh, helping to make this fish curry on a budget. My Frozen Cauliflower Rice is a brilliant low-cost side to serve alongside it.
• One pot meal: I just love one pot meals because they are so much easier to clean up!  This curried cod recipe is all made in one pan where the flavors combine into a decadent dinner. This Easy Devilled Sausages recipe is another one-pan dinner I keep coming back to.
• Big flavors: This curried cod recipe uses chilli, coconut milk, lemongrass & warming spices for a sauce that tastes like it’s been going for hours – it hasn’t.
• Creamy and comforting: The coconut milk gives this cod curry recipe a silky sauce that perfectly coats every single piece of fish. It’s my go-to on a cold evening.

Love fish? Here are some more yummy recipes to give you inspiration: Perfect Pan Fried Cod, Salmon Tray bake and Prawn and Chorizo Pasta.

Ingredients

• Frozen cod: Frozen cod is ideal for this Thai cod recipe due to how easy it is to work with. The skin is already removed, it is cut into filets, and it is flash frozen as soon as it comes out of the ocean, making it a great healthy option for a cod curry recipe. If you want another quick fish dinner, my Crispy Pan-Fried Salmon Bites are ready in minutes.
• Spinach: Spinach packs a healthy punch in this cod fish curry, since it is full of vitamins and minerals.  You could also use other vegetables like kale, pak choy, cabbage, broccoli, or cauliflower.
• Lemongrass: Lemongrass is what gives this cod curry with coconut milk its subtle citrusy depth – it’s a small thing that makes a noticeable difference. 

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

There are a few ways to still make this curry cod recipe when you don’t have the right ingredients or if you just want to try something a little different.  

• Different fish: Cod coconut curry is my fave, but you can swap the cod for pollock, haddock, hake or even prawns in this recipe. For a prawn version with similar vibes, my Garlic Prawns are really good.
• Other greens: No spinach?  Try switching it out for kale, broccoli, or cauliflower.  You will still get loads of nutrients. And if you don’t have lemongrassm try a little lemon zest in your cod curry for a similar flavor.
• Make it vegan: You can also make this vegan by using chickpeas or tofu instead of cod. My Halloumi Curry is another great meat-free curry if you’re cooking for a vegetarian.

How to make this simple cod curry

*Defrost the cod fillets by placing the packet/ bag into room temp/ warm water. 

1. Start by adding the diced onion, chopped chilli and grated ginger in a large saucepan on a low heat with a tbsp of olive oil. Gently sautee for around 6 minutes, until the onions are translucent (Image 1).
2. Then, add the garlic and cherry tomatoes to fry for a couple, stirring frequently (Image 2).

3. After 2 minutes, add the seasoning (curry powder and turmeric) and continue to fry for a few minutes to allow the spices to bloom (Image 3).

4. New add the fish stock, lemon grass and cook for 5 minutes, until reduced by around half (Image 4).

*Meanwhile, pop your rice on to cook, timer set according to the packet time. Mine was 12 minutes long. 

5. Pour the coconut milk and spinach into the pan with the curry and stir to combine.  Then gently add the defrosted cod fillets into the pan (Image 5).

6. Cook over a medium heat for 8 minutes (Image 6).

Serve with a sprinkle of coriander leaves and some optional chilli flakes for some added heat.

Here are some delicious curry recipes for you to try: Thai Green Chicken Curry, Spiced Thai Chicken Noodle Soup and Slow Cooker Beef Curry.

What makes this a coconut cod curry?

A lot of cod curry recipes go down the standard curry powder and tomato route, and there’s nothing wrong with that. But what sets this one apart is the coconut milk and lemongrass combination, which gives the sauce a slightly Thai-inspired edge without fully committing to a Thai curry. The coconut milk keeps things creamy and mild, while the lemongrass adds this bright, citrusy background note that you can’t quite put your finger on but you’d definitely miss.

I’ve also kept the spice level flexible because cod is quite a delicate fish and I didn’t want the heat to bulldoze it. One chilli gives your coconut curry cod a gentle warmth, two gives you a proper kick. It’s up to you.

Which cut of cod works best?

At the supermarket you’ll usually see cod fillets, cod loins, and sometimes cod cheeks. I use fillets for this cod curry recipe because they cook quickly and break into those nice big flakes that look great in the sauce. Cod loins are thicker so they take a little longer, but they work well too. Cod cheeks are brilliant if you can find them – they’re tender and sweet and honestly underrated. Whatever you go for, try to buy it skinless so you don’t have to deal with removing it yourself.

Serving Suggestions

Cod curry is best served over rice with a side of naan and you could serve with a few vegetable side dishes:

• Sauteed Broccoli (in 10 minutes!)
• Buttered Sauteed Leeks
• Easy Roasted Sweet Potato Cubes (Crispy Oven Recipe)
• Roasted Tenderstem Broccoli
• Rocket Salad with Sun-Dried Tomatoes
• Super Crispy Ninja Airfryer Roast Potatoes (Family Batch!)

FAQs

If you love seafood, you should definitely try making Creamy Shrimp Salad Sandwich (Better than a Lobster Roll!), Quick & Easy Boom Boom Shrimp, or Oven Baked Salmon Steaks next.