- Main
- Fish
- Thai
- Oven
- Stovetop
Ingredients
For the curry bake
- 4
skinless cod fillets (about 6 oz each), patted dry
- 1 can
full-fat coconut milk (13.5 oz)
- 3 tbsp
Thai red curry paste
- 2 tbsp
fish sauce
- 1 tbsp
light brown sugar
- 2 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated
- 1
lime, zested and juiced
- 1
red bell pepper, thinly sliced
- 6 oz
sugar snap peas, trimmed
salt, to taste
To finish
- 1/3 cup
fresh cilantro, roughly chopped
- 1/3 cup
fresh Thai or sweet basil leaves, torn
- 1
lime, cut into wedges
- 1
red chile, thinly sliced (optional)
For the rice
- 1 1/2 cups
jasmine rice, rinsed until the water runs clear
- 2 1/4 cups
water
- 1/2 tsp
salt
- Dairy-free
- Pescatarian
Contains fish (skinless cod fillets (about 6 oz each), fish sauce).
May contain shellfish, depending on the Thai red curry paste: check the label.
Not checked: fresh Thai or sweet basil leaves.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. In a 9x13-inch baking dish, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, garlic, ginger, and the lime zest and juice until the curry paste is fully dissolved and the liquid is smooth and evenly pink.
8 min · 400°F
- 1 can full-fat coconut milk (13.5 oz)
- 3 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 1 tbsp light brown sugar
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 lime
- Step 2
Scatter the sliced red pepper into the sauce. Slide the dish into the oven and bake for 10 minutes, until the sauce is steaming hot at the edges and the pepper has softened slightly.
10 min, hands-off · 400°F
- 1 red bell pepper
- Step 3
While the sauce heats, start the rice: combine the rinsed jasmine rice, water, and salt in a saucepan. Bring to a boil over high heat, then cover, turn the heat to low, and cook 12 minutes. Take it off the heat and let it sit, covered, until you're ready to serve, then fluff with a fork.
20 min
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 1/2 tsp salt
- Step 4
Season the cod fillets all over with salt. Carefully pull the baking dish out of the oven, scatter in the snap peas, and nestle the fillets into the sauce so they are about halfway submerged. Spoon a little sauce over the top of each one.
5 min
- 4 skinless cod fillets (about 6 oz each)
- 6 oz sugar snap peas
- salt
- Step 5
Return the dish to the oven and bake 12 to 15 minutes, until the cod is opaque all the way through and flakes easily when you press it with a fork (145°F at the thickest part). Thinner fillets will be done closer to 12 minutes.
14 min, hands-off · 400°F
- Step 6
Shower the cilantro, basil, and sliced chile over the top. Serve the cod and vegetables over bowls of jasmine rice, spooning plenty of the coconut broth over everything, with lime wedges alongside.
3 min
- 1/3 cup fresh cilantro
- 1/3 cup fresh Thai or sweet basil leaves
- 1 lime
- 1 red chile
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026