Thai Red Curry with Cod & Sweet Potatoes
This rich and flavorful Thai-inspired curry features tender cod fillets, creamy coconut milk, and sweet potatoes. It is packed with bold spices and fresh vegetables, making it a satisfying and nourishing meal.
Thai Red Curry with Cod & Sweet potatoes
Credit Alberto Conde Kitchen in the Med
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Why I put this Thai recipe in a Mediterranean Dishes Blog
Some people might have trouble adopting the Mediterranean way of eating.
This Thai recipe is straightforward to make and perfectly fits the Mediterranean diet.
I recommended it in this article.
Why It Can Fit the Mediterranean Diet
✅ Lean Protein – Cod is an excellent source of lean protein and omega-3 fatty acids central to the Mediterranean diet.
✅ Vegetables – Sweet potatoes provide fiber, vitamins, and antioxidants, making them a good fit.
✅ Healthy Fats – If made with olive oil instead of coconut milk, it aligns better with Mediterranean principles.
✅ Spices & Herbs—The Mediterranean diet encourages bold flavors from natural ingredients, and Thai red curry paste (which contains garlic, chili, and lemongrass) fits this principle.
Why It’s Not Fully Mediterranean
❌ Coconut Milk – The Mediterranean diet favors olive oil over coconut-based products, as coconut milk is high in saturated fat.
❌ Traditional Ingredients – While Mediterranean cuisine includes fish, vegetables, and spices, Thai curry paste and coconut milk come from Southeast Asian cooking traditions, not the Mediterranean region. (We have harissa, Cayenne pepper, and piri-piri, though.
How to Make It More Mediterranean
- Swap coconut milk for a mix of olive oil and vegetable broth to maintain creaminess with healthier fats.
- For extra Mediterranean flavors, add Mediterranean herbs like oregano, thyme, marjoram, or parsley.
- I substituted snap peas for green beans.
What I Like About this Recipe
- A perfect balance of sweet, spicy, and savory flavors.
- Protein-packed with flaky, tender cod.
- Naturally dairy-free and gluten-free.
- Quick and easy to prepare in just one pot.
- A great way to approach the Mediterranean diet if it is hard for you.
What is this recipe?
Where does it come from?
Thai curries are known for their complex and balanced flavors, which usually combine sweet, spicy, and tangy elements. This dish pairs the sweetness of sweet potatoes with the mild, flaky texture of cod, making it a seafood-friendly take on traditional Thai red curry.
Ingredients
Some Ingredients, missing the green beans picture, sorry
Credit Alberto Conde Kitchen in the Med
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 2 medium sweet potatoes, peeled and diced
- 1 (13.5 oz / 400 ml) can coconut milk
- 2 cups (480 ml) vegetable or fish broth
- 1 tbsp soy sauce or tamari
- 1 lb (450 g) cod fillets, cut into large chunks
- 1 red bell pepper, sliced
- 1 cup (100 g) snap peas
- 1 tbsp lime juice
- ½ tsp salt, or to taste
- ¼ cup (10 g) fresh cilantro, chopped (for garnish)
- 1 tbsp chopped peanuts or cashews (optional, for garnish)
Instructions
- Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until soft. Stir in garlic and ginger, cooking for another minute.
- Cook the curry paste – Add red curry paste and stir for 1 minute to release its flavors.
- Simmer the sweet potatoes – Add sweet potatoes, coconut milk, and broth. Bring to a simmer and cook for 10-12 minutes until potatoes are tender.
- Add the cod and vegetables – Gently place the cod chunks into the simmering curry. Add bell pepper and snap peas. Cover and let cook for 5-7 minutes, or until the fish flakes easily with a fork.
- Finish the dish – Stir in soy sauce, lime juice, and adjust seasoning with salt if needed.
- Serve & garnish – Ladle into bowls and garnish with fresh cilantro and chopped nuts if desired.
Suggestions for Serving
Sprinkle dry chilli flakes for an extra kick
Credit Alberto Conde Kitchen in the Med
- Serve over steamed jasmine or brown rice for a complete meal.
- Pair with warm naan or roti for extra texture.
- Add a side of Thai cucumber salad for a refreshing contrast.
Tips and ideas
- Use shrimp or halibut instead of cod for variety.
- Adjust spice levels by increasing or reducing the red curry paste.
- For extra heat, stir in sliced chili peppers or a dash of sriracha.
- Use light coconut milk for a lower-fat version.
Thai Red Curry with Cod & Sweet potatoes
Credit Alberto Conde Kitchen in the Med
Thai Red Curry with Cod & Sweet potatoes FAQ
1. Can I use frozen cod?
Yes, just thaw it completely before adding it to the curry.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
3. Can I freeze this curry?
Yes, but the cod may become slightly softer when reheated.
4. Can I make this ahead of time?
You can make the curry base ahead, but add the fish just before serving to keep it tender.
5. Can I use green curry paste instead?
Absolutely! The flavor will be different but still delicious.
6. Can I make this low-carb?
Swap the sweet potatoes for cauliflower or zucchini to reduce carbs.
7. Is this dish spicy?
It has mild to moderate heat. Reduce the curry paste for a milder version.
8. Can I add more vegetables?
Yes! Zucchini, eggplant, or spinach work well.
9. What’s a good alternative to cod?
Halibut, tilapia, or monkfish are great substitutes.
10. How do I keep the cod from falling apart?
Avoid over-stirring and let it cook gently without excessive movement.
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Thai Red Curry with Cod & Sweet Potatoes
Hover the mouse over number of servings to get your desired amount.
Ingredients
- 1 tbsp Olive oil
- 1 Onion Diced
- 2 Cloves Garlic Minced
- 1 tbsp Ginger Grated
- 2 tbsp Thai red curry paste
- 2 Sweet potatoes Diced
- 13.5 oz Coconut milk 1 can or 400ml
- 2 cups Vegetable or fish broth
- 1 tbsp Soy sauce Or tamari
- 1 lb Cod In chunks
- 1 Red bell pepper Sliced
- 1 cup Green beans or snap peas for the original Thai recipe
- 1 tbsp Lime juice
- 1 tsp Salt To taste
- 0.25 cup Fresh cilantro Chopped, for garnish
Optional
- 1 tbsp Peanuts or cashews Chopped, for garnish
Instructions
- Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until soft. Stir in garlic and ginger, cooking for another minute.
- Cook the curry paste – Add red curry paste and stir for 1 minute to release its flavors.
- Simmer the sweet potatoes – Add sweet potatoes, coconut milk, and broth. Bring to a simmer and cook for 10-12 minutes until potatoes are tender.
- Add the cod and vegetables – Gently place the cod chunks into the simmering curry. Add bell pepper and snap peas. Cover and let cook for 5-7 minutes, or until the fish flakes easily with a fork.
- Finish the dish – Stir in soy sauce, lime juice, and adjust seasoning with salt if needed.
- Serve & garnish – Ladle into bowls and garnish with fresh cilantro and chopped nuts if desired.
Nutrition
Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
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