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Epicurious

Green Curry Coconut Cod

4.7

(13)

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.

Read More: The Green Curry Cod I Make for a Fast, Protein-Rich Meal

What you’ll need

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