When I first discovered this Coconut Curry Baked Cod, it quickly became a staple in my kitchen. It was one of those meals I kept coming back to after a busy day, needing something that felt comforting but didn’t take hours to prepare. The gentle heat from the curry, married with the creaminess of coconut milk, makes the fish tender and flavorful without fuss. I remember the breakthrough moment after a few tries: balancing the spices just right so all those flavors sang together rather than competing. Since then, I’ve made this Coconut Curry Baked Cod for family dinners and quiet weeknights alike, and it never disappoints.
This recipe fits perfectly into a home cook’s routine because it’s approachable and forgiving. Whether you’re new to fish or just looking for a satisfying, easy-to-make dinner, this Coconut Curry Baked Cod offers comforting layers of flavor with a simple, reliable method. I find joy in how straightforward it is, yet it delivers that rich, soul-warming coconut curry sauce that feels special without needing a pantry full of exotic ingredients. Plus, the baked cod cooks in the oven while you tackle other things, making it practical for real life.
If you enjoy dishes like this, you might love the depth from the coconut milk fish variations found in recipes like the Thai-Inspired Coconut Cod over at Dishing Out Health or the more minimalist take on Baked Coconut Curry Cod Recipe by Simply Whisked. Also, for a plant-based twist, the Coconut Curry Lentil Soup I’ve shared is a fantastic companion on chilly nights. I’m thrilled to invite you to try this Coconut Curry Baked Cod—it’s a trusty recipe that brings a little warmth and satisfaction to any dinner.
What You’ll Need for This Coconut Curry Baked Cod:
Here’s a straightforward list to get you cooking without fuss. This Coconut Curry Baked Cod keeps ingredients simple because good cooking should be accessible and budget-friendly.
- 1 ½ pounds cod fillets (about 4 pieces) – fresh or thawed frozen cod works great
- 1 cup full-fat coconut milk – canned is best; you can find this in most grocery stores near the Asian or baking aisle
- 1 tablespoon curry powder – my little secret for this Coconut Curry Baked Cod’s warm, inviting flavor
- 1 teaspoon turmeric powder – adds subtle earthiness and bright color
- 1 small onion, finely chopped – saves time by using pre-chopped for this Coconut Curry Baked Cod
- 2 cloves garlic, minced – fresh always sings here, but jarred garlic paste can save minutes
- 1 tablespoon grated fresh ginger – don’t skip this for that fresh zing
- 1 tablespoon lime juice – balances the creaminess of the coconut curry sauce perfectly
- Salt and pepper, to taste – I always include a little extra salt to bring out the flavors
- 1 tablespoon olive or coconut oil – for sautéing the aromatics
- Fresh cilantro, chopped, to garnish – optional, but loved by my family
Quick swaps: Don’t have fresh ginger? Ground ginger works fine in a pinch, though fresh is best. If curry powder isn’t on hand, a blend of cumin, coriander, and a pinch of chili can make a decent substitute. For a dairy-free twist, this baked cod recipe already shines with coconut milk fish at its core, so no changes there.
Shopping notes: You can find cod at most grocery and fish markets; frozen fillets work just as well. Coconut milk cans have a long shelf life, which is handy. This Coconut Curry Baked Cod is economical, especially when using pantry staples and seasonal produce.
Time-saving tips: Chop aromatics in advance or use pre-minced garlic for busy nights. Keep your coconut milk chilled for easier measuring and less mess.
How to Make This Coconut Curry Baked Cod:
Let’s walk through your Coconut Curry Baked Cod together, step by step. From start to finish, it takes about 35–40 minutes, and your kitchen will smell amazing with the warm spices melding in the oven.
- Preheat your oven to 375°F (190°C). While it warms up, gather your ingredients for an easy workflow.
- Start your coconut curry sauce. Heat oil in a skillet over medium heat. Add the chopped onion, sautéing until soft and translucent, about 4 minutes. This is where the aromatics build a flavorful base for your Coconut Curry Baked Cod.
- Add the garlic and ginger, cooking for another minute until fragrant. Then stir in your curry powder and turmeric. Let the spices toast gently, releasing their fragrance—this is the step where patience pays off with your Coconut Curry Baked Cod.
- Pour in the coconut milk slowly, stirring to combine and letting it simmer for 5 minutes to thicken slightly. Add lime juice and season with salt and pepper. Taste your coconut curry sauce here and adjust with a touch more lime or salt if you want a brighter flavor.
- Prepare the cod fillets. Pat them dry with paper towels, then place in a shallow baking dish. Pour the coconut curry sauce evenly over the fish, making sure it’s well coated. If your Coconut Curry Baked Cod looks like the fish is swimming in sauce, don’t worry—that’s perfect for baking.
- Bake uncovered for 15–20 minutes, depending on thickness, until the fish flakes easily with a fork and the coconut curry sauce bubbles gently around it.
- While your Coconut Curry Baked Cod cooks, you can prep a quick side like steamed rice or a crisp salad. This is also a great time to clean up your prep area or take a moment to relax.
- Once out of the oven, garnish with chopped cilantro for a fresh finish. Serve immediately for the best texture.
If you want an even quicker weeknight version, try double the curry powder in the sauce and bake under high heat for 12 minutes—just keep an eye to avoid overcooking. Over several tries, I found that slowing the bake yields a tender, juicy coconut milk fish that’s hard to beat.
For inspiration on similar fish curry bakes, I recommend the Coconut Curry Baked Cod Recipe on Eat Well 101 or the Baked Coconut Curry Cod Recipe featured by Simply Whisked. Both approaches reinforce how accessible and comforting this fish curry bake can be.
Serving Your Coconut Curry Baked Cod:
This Coconut Curry Baked Cod truly shines when served with simple, fresh side dishes that complement its rich flavors.
I love serving it over fluffy jasmine rice or with a side of steamed quinoa to soak up all that coconut curry sauce goodness. The creamy sauce just begs for something soft to mop it up. Crisp green beans or roasted snap peas add a nice contrast to the tender curry spiced cod.
For a different take, try serving your Coconut Curry Baked Cod with roasted cauliflower from my Roasted Cauliflower Curry Soup recipe—it doubles as a great side when roasted with a hint of curry spice.
This dish is perfect for a cozy family dinner or when friends come over because it’s easy to make in bigger batches and always impresses with the depth of flavor. Presentation is simple: a sprinkle of fresh cilantro and a lime wedge on the side makes the whole meal look like you put a little extra love into it.
Leftovers? They’re terrific warmed on day two. Try flaking the leftover coconut curry baked cod over a salad or stuffing into warm flatbreads for a quick curry spiced cod wrap. Seasonal variations work well too—add some diced tomatoes or bell peppers to the sauce in summer for a fresh twist.
Friends and family have often told me this Coconut Curry Baked Cod feels like a home-cooked hug, which keeps me coming back to this recipe after every try.
When you have a favorite like this, you want to share it. If you love fish curry bake dishes, don’t miss the deliciously creamy Coconut Curry Lentil Soup on Cakes Plus Taste, which is fantastic in cooler months.
Common Questions About This Coconut Curry Baked Cod:
Can I make parts of this Coconut Curry Baked Cod ahead of time?
Absolutely! You can prep the coconut curry sauce a day ahead and refrigerate it. When ready, just pour the sauce over the cod and bake. This saves prep time right when you want dinner on the table fast.
Is there a substitute for cod in this Coconut Curry Baked Cod?
Yes! White fish like haddock, tilapia, or halibut work well. Keep cooking times similar for firm, flaky fish. If you prefer a richer texture, salmon is another tasty option—try the Caribbean Style Coconut Curry Salmon for a twist.
How can I adjust this Coconut Curry Baked Cod for more or fewer people?
Simple—just scale the ingredients and use a larger or smaller baking dish. Keep fish pieces comfortably spaced to ensure even cooking.
Can I make this Coconut Curry Baked Cod spicier?
Definitely! Add a pinch of cayenne or include chopped fresh chili peppers to the coconut curry sauce. Start small—you can always add more after tasting.
Does the coconut milk fish version keep well as leftovers?
It does. Store in an airtight container in the fridge for up to two days. Reheat gently to avoid drying out the fish.
Can I freeze this Coconut Curry Baked Cod?
I recommend freezing the sauce separate from the fish. Cooked fish texture changes when frozen. But the sauce freezes beautifully and is ready to reheat for another quick baked cod meal.
What if I’m missing curry powder?
No worries. Mix ground cumin, coriander, and a pinch of turmeric for a homemade blend. It won’t be the exact same but works well in a pinch.
Where can I find more inspiration for coconut milk fish dishes?
The Thai-Inspired Coconut Cod from Dishing Out Health is a fabulous starting point. Also, the Eat Well 101’s Coconut Curry Baked Cod Recipe offers a lovely presentation and helpful tips.
Final Thoughts on This Coconut Curry Baked Cod:
This Coconut Curry Baked Cod holds a special place in my heart because it’s reliable, comforting, and gets better with every make. It’s the kind of recipe that welcomes you home with warmth and simple ingredients you likely have around.
My Top Tips for This Coconut Curry Baked Cod:
- Use fresh aromatics—ginger and garlic truly make a difference in flavor.
- Don’t rush the coconut curry sauce; allow it to simmer so the flavors meld.
- Pat your cod dry before baking to get a better texture overall.
I’ve tried variations like adding diced tomatoes or spinach to the coconut curry sauce, and they all bring nice new twists. The version most requested by my family is the original recipe with just curry powder and turmeric—classically delicious every time.
I encourage you to make this Coconut Curry Baked Cod your own. Adjust spices, swap sides, or even try other fish you enjoy. What I hope you love most is how this recipe delivers satisfaction without stress—a genuine home-cooked meal you’ll return to again and again.
For more ideas, be sure to visit my Coconut Curry Lentil Soup and Roasted Cauliflower Curry Soup recipes on Cakes Plus Taste as well. Happy cooking, friends! You’ve got this.
Coconut Curry Baked Cod
This Coconut Curry Baked Cod features tender cod fillets baked in a fragrant coconut curry sauce, offering a deliciously healthy and flavorful meal perfect for any dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Thai
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent, about 3-4 minutes.
- Stir in red curry paste and cook for another minute.
- Add coconut milk and lime juice to the skillet, stirring to combine. Simmer for 5 minutes until slightly thickened.
- Place cod fillets in a baking dish and season with salt and pepper.
- Pour the coconut curry sauce over the cod and arrange red bell pepper slices on top.
- Bake uncovered for 15-18 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh cilantro and serve warm.
Notes
Serve with steamed jasmine rice or quinoa and a side of sautéed greens for a complete meal. For extra heat, add a pinch of chili flakes to the sauce.