I wasn’t even planning on making this twice in one day, but here we are. I made it once to test it—and immediately decided dinner was going to be the same thing all over again. My husband had nothing but praise for it.

This Thai-inspired coconut curry cod is one of those recipes that tastes like you did a lot, but really didn’t. The sauce is rich, coconutty, a little spicy, brightened up with lime. All the good stuff. Minimal effort, big payoff.

I used cod because honestly it’s a pretty cheap fish, it's also buttery, and holds up well in the sauce. But, you can pretty much swap in whatever you want. Shrimp, salmon, chicken, pork, tofu. It's the sauce that does all the heavy lifting.

It's meant to be served it over a steaming bowl of jasmine rice so you don’t waste a single drop.

Lastly, I had a jar of spicy fried shallot, garlic and chilis by L.A. based brand Bunkus Bagus and it blew my mind. If you can get your hands on a jar...do it. It is spicy...not overwhelmingly so but the heat it there, so consider yourself warned.

Notes + Swaps

• Don’t boil the sauce once the fish is in—just a gentle simmer keeps it tender.
• For more heat, add sambal oelek or red pepper flakes.
• Swap cod for halibut, haddock, shrimp, salmon, chicken, pork tenderloin, or tofu. Whatever makes you happy.

Final Thoughts

This is truly one of those “look at you making real dinner” dishes with next to no effort. Make it once and I'm fairly confident it will become part of your weekly rotation.

Recipe is below! Hope you enjoy.

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