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.
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
Calories: 429kcalCarbohydrates: 34gProtein: 27gFat: 22gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 51mgSodium: 510mgPotassium: 1272mgFiber: 6gSugar: 9gVitamin A: 18459IUVitamin C: 51mgCalcium: 106mgIron: 5mg
Tried this recipe?Let us know how it was!