Easy Red Curry Poached Cod
When I want something cozy but still light and fresh, this red curry poached cod is my go-to dinner. The fish gently simmers in a fragrant coconut curry broth infused with garlic, ginger, lime and just a hint of spice. It’s the kind of meal that feels nourishing (like a hug in a bowl) but it comes together in about 30 minutes.
If you’ve never poached fish before, don’t let the word scare you. It’s one of the easiest, most forgiving ways to cook fish. The broth does all the work and you’re left with a dinner that’s light and so satisfying. Exactly the kind of balance I’m always chasing in weeknight meals.
This one has quickly become a favorite in my kitchen and I hope it will in yours too.
WHY YOU’LL LOVE THIS RED CURRY POACHED COD
- Flaky, tender fish every time: Poaching keeps the cod incredibly moist and delicate. No dryness, no overcooking.
- Amazing flavor: The red curry paste, coconut milk, lime and cilantro come together in a fragrant, creamy broth that’s cozy and refreshing.
- Quick & easy: This easy poached cod is ready in about 30 minutes and requires just one pan. Perfect for weeknights!
- Healthy comfort food: High in protein, naturally gluten-free and easy to make dairy-free if you use coconut milk.
WHAT IS POACHED COD?
Poached cod is a simple, gentle cooking method where the fish is simmered in a flavorful liquid (in this case, a creamy red curry broth). Unlike frying or baking, poaching keeps the fish soft, moist and beautifully flaky.
In this recipe, the cod cooks slowly in a mix of coconut milk, curry paste, lime and herbs, which means it absorbs all those bright, aromatic flavors without ever drying out. The fish becomes silky, slightly spicy and feels comforting and light. It’s the the perfect balance for cozy weeknight dinners.
This red curry poached cod takes the classic poaching technique and gives it a Thai-inspired twist that’s vibrant, modern and incredibly easy to make at home.
FOOD SCIENCE NOTES
What makes this easy poached cod so tender comes down to temperature and timing. Poaching is all about gentle heat around 70–80°C (160–175°F). At this temperature, the fish proteins set slowly and evenly, so the fillets stay delicate and moist instead of tightening up and turning dry.
Coconut milk adds more than creaminess. Its fat content helps carry and blend flavor compounds from the curry paste and spices, creating that rich, balanced broth. The acidity from lime juice also plays a role, brightening the flavor and slightly tightening the surface of the fish for a firmer, flakier bite.
So while this dish feels effortless, every element – heat, fat and acid works together to make poached fish taste perfectly balanced.
INGREDIENTS YOU’LL NEED
- Cod fillets: It’s the star of this red curry poached cod. Choose fresh, firm fillets. They should look glossy and hold their shape. You can also use another white fish like haddock or halibut.
- Thai red curry paste: Brings the base flavor. It’s a mix of chili, lemongrass, garlic and ginger. Adjust the amount depending on how spicy you like it.
- Coconut milk: The creamy backbone of this easy poached cod. Full-fat coconut milk gives the broth a rich texture and helps carry all those curry flavors.
- Aromatics: Garlic, ginger and shallot form the fragrant base of the broth.
- Fish sauce & brown sugar: A classic Thai-style combo for balance. Salty, savory and slightly sweet.
- Lime zest & juice: Brightens everything up and keeps the broth from feeling heavy.
- Fresh cilantro: Add chopped stems to the broth for depth and use the leaves to garnish for freshness.
- Cherry tomatoes: Add sweetness, acidity and a bit of color to the curry broth.
- Red chili (optional): For a little extra heat. Skip it if your curry paste is already spicy enough.
- Olive oil: For sautéing the aromatics before building the broth.
- To serve: Fresh cilantro leaves, lime wedges and toasted nuts like cashews or peanuts for crunch.
HOW TO MAKE RED CURRY POACHED COD
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Build the base
Heat olive oil in a deep skillet or wide saucepan over medium heat. Add the shallot, garlic, and ginger, and sauté for 2–3 minutes until soft and fragrant.
Step 2: Add the curry paste and spices
Stir in the red curry paste and sliced chili (if using). Cook for about a minute to release the aromas. This helps the paste bloom and deepen in flavor.
Step 3: Create the broth
Pour in the coconut milk and vegetable stock. Add fish sauce, brown sugar, lime zest and the finely chopped cilantro stems. Stir well and bring to a gentle simmer for 5 minutes. The broth should smell amazing at this point!
Step 4: Poach the cod
Add the cherry tomatoes, then nestle the cod fillets into the curry broth. Spoon some of the sauce over the top. Cover the pan and let the fish poach gently for 8–10 minutes, until it flakes easily with a fork. Keep the heat low, it should never boil.
Step 5: Finish and serve
Squeeze in the lime juice just before serving and adjust seasoning with salt to taste.
Serve the red curry poached cod in bowls with plenty of that coconut broth, and top with fresh cilantro, sliced chili, toasted nuts and lime wedges.
STORING AND REHEATING
Fridge: Store leftover red curry poached cod in an airtight container for up to 2 days. The fish is delicate, so it’s best eaten fresh or the next day.
Reheat: Warm gently in a skillet over low heat, spooning the broth over the fish until heated through. Don’t let it boil – high heat can make the fish tough.
Make ahead tip: You can make the curry broth up to a day in advance. Reheat it, then add the fish and poach fresh before serving.
NOTES FROM MY KITCHEN
This recipe is one of my go-to “fancy but not fussy” dinners. It feels like something you’d order in a nice restaurant but it all comes together in under 30 minutes on a weeknight.
Poaching fish might sound intimidating, but trust me, it’s one of the easiest and most reliable ways to cook it. The key is to keep the curry broth at a gentle simmer (not a rolling boil). Too much heat can make the fish tough and break it apart.
The curry broth is where all the magic happens. Cooking the shallot, garlic and ginger first builds the flavor base, and letting the curry paste bloom in the oil for a minute really brings out its aroma. I use vegetable stock here to keep the flavors bright and fresh, but chicken or fish stock would work just as well if you want an even richer base.
And don’t skip the lime! Adding the zest early on infuses the whole sauce with citrusy fragrance, and squeezing in the juice just before serving brightens it up and balances the richness of the coconut milk.
One more tip: this dish is surprisingly flexible. If you can’t find cod, you can use any firm white fish (just adjust the poaching time slightly if the fillets are very thick). And if you want a bit more veg, throw in some spinach or snap peas during the last couple of minutes.
Other fish recipes you’ll enjoy…
FAQ
Can I use another type of fish?
Yes! Any firm white fish will work beautifully. Just adjust the poaching time slightly depending on thickness. Thinner fillets may only need 6–7 minutes, while thicker pieces might take closer to 10.
How do I know when the cod is done?
The fish should look opaque and flake easily with a fork. If you’re unsure, check the thickest part of the fillet. Once it separates gently into flakes, your poached cod is ready.
Can I make this less spicy?
Definitely. Use half the amount of curry paste or skip the fresh chili. The lime and coconut milk still give you plenty of flavor without the heat.
Can I use light coconut milk instead of full-fat?
You can, but the sauce will be thinner and less silky. Full-fat coconut milk gives the broth its rich, creamy texture.
What can I serve it with?
I love it with jasmine or basmati rice – plain or coconut rice if you want something extra special. It’s also great with rice noodles or steamed veggies for a lighter option.
Can I make it ahead?
Yes! The broth can be made a day in advance. When you’re ready to serve, just reheat the sauce and poach the fish fresh for the best texture.
What can I use instead of fish sauce?
Soy sauce or tamari will add a similar salty depth if you don’t have fish sauce on hand. Just add a touch of lime juice to balance it.
Can I add vegetables?
Absolutely! Baby spinach, snap peas, or bok choy are all lovely stirred in at the end. They cook quickly and keep the dish bright and fresh.
Easy Red Curry Poached Cod
When I want something cozy but still light and fresh, this red curry poached cod is my go-to dinner. The fish gently simmers in a fragrant coconut curry broth infused with garlic, ginger, lime and just a hint of spice. It’s the kind of meal that feels nourishing (like a hug in a bowl) but it comes together in about 30 minutes.
3-4
servings10
minutes20
minutes410
kcal30
minutesKeep the screen of your device on
INGREDIENTS
- For the red curry poached cod
2 tbsp olive oil
1 shallot, finely sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp Thai red curry paste
1 red chili, finely sliced (optional, for extra heat)
1 can (400 ml) full-fat coconut milk
1 cup (240 ml) vegetable stock
1 tbsp fish sauce
1 tsp brown sugar (or palm sugar)
1 lime, juice and zest
1 small bunch fresh cilantro (coriander), stems finely chopped (leaves reserved for garnish)
A handful of cherry tomatoes, halved
4 cod fillets (150–180 g each), skinless
Salt, to taste
- To serve
Fresh cilantro leaves
Sliced red chilli
Toasted peanuts or cashews, roughly chopped
Lime wedges
Rice or noodles
DIRECTIONS
- Heat oil in a deep skillet or wide saucepan. Add shallot, garlic, and ginger and sauté for 2–3 minutes until fragrant.
- Stir in red curry paste and chili, cook for 1 minute to release aroma.
- Pour in coconut milk and stock. Stir in fish sauce, sugar, lime zest, and chopped cilantro stems. Simmer gently for 5 minutes.
- Add cherry tomatoes. Season with salt to taste.
- Nestle cod fillets into the curry broth. Spoon sauce over the top. Cover and poach gently (low simmer, not boiling) for 8–10 minutes, until cod flakes easily with a fork.
- Squeeze in lime juice just before serving.
- Spoon rice or noodles into bowls, top with a cod fillet and plenty of red curry broth. Garnish with cilantro leaves, red chilli, toasted nuts and lime wedges.
Notes
- Store leftover red curry poached cod in an airtight container for up to 2 days. The fish is delicate, so it’s best eaten fresh or the next day.
- Make ahead tip: You can make the curry broth up to a day in advance. Reheat it, then add the fish and poach fresh before serving.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 4
- Calories: 410kcal
- Fat: 26g
- Carbohydrates: 10g
- Protein: 34g
Did you make it?
I would love to hear about your experience in the comments below!
Your feedback is valuable and helps me to continue creating delicious recipes that you will love.
So, don’t be shy, leave a comment and let me know how it turned out for you!
