@simplywhisked

0
Mains

5 Ingredient Baked Coconut Curry Cod

5 Ingredient Baked Coconut Curry Cod | Fish Recipe | Curry Recipe | ateaspoonofhappiness.com

Have you ever had one of those times when things just seem to work out the way you want them to? Well, for me, this was one of those times. Looking for a much needed change of pace, led me to buy some cod. I thought it would be something easy I could pop in the oven on a night that I wasn’t testing a recipe. I was thinking some lemon, parsley and a little olive oil. You know, normal fish stuff. But when we were cleaning out the fridge/putting the groceries away later, we discovered an unbelievable amount of cilantro (on top of the cilantro I had just picked up).

5 Ingredient Baked Coconut Curry Cod | Fish Recipe | Curry Recipe | ateaspoonofhappiness.com

The next night when I was getting out those boring fish ingredients, a thought popped into my head out of nowhere. Could I figure out a way to use cilantro in this?

Well my friends, my answer to that question is always yes. I can figure out a way to use cilantro in anything. After a little brainstorming, I had a simple, 5-ingredient dish that requires only 10 minutes of active time – maybe less.

5 Ingredient Baked Coconut Curry Cod | Fish Recipe | Curry Recipe | ateaspoonofhappiness.com

For this baked coconut curry cod, I used green curry paste – which is the spiciest of the three, I believe. But, you could really use any kind of curry paste – green, yellow, red. You can even adjust the amount of curry paste to match your preference. I like the 2 teaspoons in this recipe because it provides just enough flavor and heat without overpowering the flavor of the coconut milk. Figure out what you like and go for it. Just don’t forget the cilantro.

5 Ingredient Baked Coconut Curry Cod | Fish Recipe | Curry Recipe | ateaspoonofhappiness.com

Print

5 Ingredient Baked Coconut Curry Cod

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 4 individual cod fillets
  • Salt & pepper
  • 1 1/2 cups coconut milk
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons curry paste
  • Chopped fresh cilantro (amount to taste)

Instructions

  1. Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
  2. In a small saucepan *affiliate link over medium-high heat, whisk *affiliate link together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
  3. Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
  4. Top fish with cilantro and serve with a generous portion of sauce.

Nutrition
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
  • Reply
    Regina @ Leelalicious
    February 18, 2015 at 10:13 pm

    This looks delicious Melissa! I love that it has only 5 ingredients and comes together in no time. Pinned!

  • Reply
    Annie @ The Garlic Diaries
    February 21, 2015 at 12:10 pm

    This recipe sounds so flavorful and heavenly! I love the flavors you have put together. This is a must try!

    • Reply
      Melissa Belanger
      February 22, 2015 at 3:50 am

      Annie, you must try this recipe then! It’s so creamy and flavorful 🙂 I just know you’ll love it!

  • Reply
    Thalia @ butter and brioche
    February 21, 2015 at 2:38 pm

    This cod looks so incredibly delicious. I just love how it’s 5 ingredients and super simple and healthy too – I have to make this!

    • Reply
      Melissa Belanger
      February 22, 2015 at 3:49 am

      Thanks Thalia! I am a huge fan of easy to make dinners like this one. You should definitely try it!

  • Reply
    Natalya
    February 22, 2015 at 9:07 am

    This looks heavenly!!! I am making it tonight and already can’t wait until dinner time. Did you use full fat coconut milk or would light work as well?
    I just find that light coconut milk just does not taste the same (it’s missing the “creamy” smooth factor)

    • Reply
      Melissa Belanger
      February 22, 2015 at 9:29 am

      I used full fat coconut milk. I’ve actually never used light before! You don’t want to miss out on that creaminess. It’s what makes the dish!I hope you love it as much as I did 🙂

  • Reply
    Regina @ Leelalicious
    March 7, 2015 at 12:12 pm

    We still had some sole fillets in the freezer and it turned out amazing with this creamy coconut curry. I only had red curry paste which made the sauce pink looking and oh-so-yummy! We will definitely be making this again. Thanks for this super easy recipe. After making blog food I often lack inspiration or motivation to make dinner. Simple recipes like this one are my saving grace!

    • Reply
      Melissa Belanger
      March 7, 2015 at 1:23 pm

      I know exactly how you feel. Some days I wish I didn’t even have to eat! I’m glad you liked the recipe and that it worked with different fish and curry. 🙂

  • Reply
    Rachel
    August 22, 2016 at 10:18 am

    What type of curry paste did you use? Just simple red curry paste? Thanks!

    • Reply
      Melissa Belanger
      August 22, 2016 at 10:42 am

      I used Thai green curry paste, but you could definitely use red. Green has more of a lemongrass/ginger flavor, but I think that red would taste great too!

  • Reply
    Diana
    September 16, 2016 at 1:45 am

    Hi Melissa, I made this delicious dish earlier this week and the entire crew loved it – including my 5-year-old son who wanted more and isn’t usually into curries! I used red curry paste and it worked out perfectly. The coconut milk was subtle and creamy and paired beautifully with the fish (I used sweetlip) – topped with the cilantro, it was bliss! Will definitely make this again. So simple and satisfying!

    • Reply
      Melissa Belanger
      September 16, 2016 at 10:02 am

      Thanks so much for the positive review! It’s definitely one of my favorite recipes, but it’s great to hear that you liked it, too! 🙂

  • Reply
    Claudia
    July 8, 2017 at 9:47 am

    Hi! Can i use powdered curry instead?

    • Reply
      Melissa Belanger
      July 9, 2017 at 8:57 pm

      I would actually not recommend this. You could add curry powder for an additional flavor boost, but the curry really won’t taste the same if you only use powder. This is because powder has a totally different flavor profile and you’ll miss out on all the lemongrass and ginger flavors in the paste!

  • Reply
    Stephanie
    July 12, 2017 at 11:04 pm

    This was so easy and delicious I’m going to do it again for company in a couple days!
    Where did you get the green curry paste? I’m living in a rural area so I can go online, but it so hard to know what is the good stuff without a recommendation.
    Tonite I used red curry a friend gave me. It was good but I’m intrigued by the lemongrass-ginger flavors youu are describing in the green curry.
    Thanks for any suggestions.

    • Reply
      Melissa Belanger
      July 14, 2017 at 4:03 pm

      I buy mine at a local grocery store called Woodman’s. Do you have an Asian grocery store in your area? They usually have stuff like that. Otherwise, here’s a link to the brand I buy on Amazon: http://amzn.to/2tUJFRG. They also have an assortment you can buy that could be fun (http://amzn.to/2tomOfz). I love Massaman curry paste, too. We had it when we were in Thailand and I made a slow cooker version of it at home that turned out great. You can find that here: http://www.simplywhisked.com/slow-cooker-massaman-beef-curry/.

Leave a Reply to Melissa Belanger Cancel Reply

Make dairy free easy!

 
spatula removing one slice of a strawberry tart on a gray background with small mint leaves and a red striped kitchen towel

Sign up and get fresh, dairy free recipes delivered straight to your inbox.