Some dinners just have a way of calming the chaos of the day, and this yellow curry poached cod is one of those meals for me. I remember making it for the first time on a rainy Tuesday evening — the house smelled like coconut, ginger, and warm spices, and by the time I sat down to eat, the world just felt quieter.
The beauty of this recipe is how easy it is. You let the sauce simmer, slide in the fish, and in under 10 minutes you’ve got a silky curry sauce and the most tender, flaky cod. It’s simple, soothing, and so full of flavor that you’ll want to make it again and again.
Why You’ll Love This Recipe
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Perfectly Tender Fish – Poaching keeps the cod moist, delicate, and melt-in-your-mouth tender every single time.
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Balanced Flavors – The yellow curry paste and coconut milk create a sauce that’s warm and aromatic without being overpowering.
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Quick and Easy – Dinner on the table in about 30 minutes without sacrificing any depth of flavor.
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Restaurant Quality, At Home – It feels special but is simple enough for a weeknight meal.
Ingredients That Make This Dish Work
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Cod – Fresh or frozen (thawed) cod works well. Other white fish like halibut or haddock are great substitutes.
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Yellow Curry Paste – Mild but flavorful, with turmeric giving it that sunny yellow hue.
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Coconut Milk – Creates a creamy, silky sauce that ties everything together.
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Aromatics – Shallot, garlic, and ginger build the base for a rich, layered sauce.
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Spices – Coriander, turmeric, and just a pinch of cinnamon deepen the flavor.
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Fresh Herbs and Greens – Watercress, cilantro, or Thai basil add brightness and freshness at the end.
How I Make It
Step 1: Build the Flavor Base
I start by sweating the shallots, garlic, and ginger in a bit of oil until they’re soft and fragrant. Then I sprinkle in the ground coriander, turmeric, and a tiny pinch of cinnamon to toast and wake up those flavors.
Step 2: Cook the Curry Paste
The curry paste gets added next and “fried” briefly in the pan — this step is small but makes the sauce richer and more aromatic.
Step 3: Add the Coconut Milk
Once the paste is fragrant, I stir in the coconut milk and a splash of broth or water, bringing everything to a gentle simmer.
Step 4: Poach the Cod
The cod fillets go straight into the simmering sauce. I cover the pan and let them poach gently for about 7–9 minutes, depending on thickness, until they flake easily with a fork.
Step 5: Serve
I spoon the curry and fish over a bowl of steamed rice, scatter fresh herbs on top, and sometimes add a few watercress leaves for crunch and color.
Tips From My Kitchen
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Don’t let the sauce boil after adding the cod — gentle heat keeps the fish tender.
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If you like a little heat, add a few slices of fresh chili or a pinch of red pepper flakes to the sauce.
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Taste the sauce before serving and adjust with a squeeze of lime or a pinch of salt if needed.
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Make extra sauce — it’s delicious the next day with shrimp, vegetables, or even spooned over noodles.
Serving Suggestions
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Rice – Jasmine or basmati rice is perfect for soaking up the curry sauce.
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Greens – Lightly steamed bok choy or snap peas add crunch and freshness.
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Flatbread – Warm naan or roti is great for mopping up every last drop of that golden sauce.
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Wine Pairing – A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the richness beautifully.
FAQs
Can I use a different type of fish?
Yes! Halibut, haddock, or even sea bass all poach beautifully in this curry sauce.
Is yellow curry paste spicy?
It’s the mildest of the Thai curry pastes, which makes it perfect for delicate fish. If you prefer more heat, stir in a little red curry paste or sliced chili.
Can I make this dish ahead of time?
You can make the sauce ahead and reheat it, but add the fish just before serving so it stays tender and flaky.
How do I know the cod is done?
It should flake easily with a fork and look opaque all the way through. For accuracy, use a thermometer — 145°F is perfect for cod.
Can I make this dairy-free or lighter?
This recipe is naturally dairy-free. For a lighter version, use light coconut milk, though the sauce will be a bit thinner.
Yellow Curry Poached Cod
Fragrant, creamy, and full of warm spices, this Yellow Curry Poached Cod is the perfect balance of comfort and elegance.
Ingredients
For the Cod and Curry
- 4 cod fillets (about 6 ounces each)
- Neutral oil, as needed
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 1 tablespoon yellow curry paste
- 1 (13.5 fl oz) can coconut milk
- 2 sprigs fresh cilantro
- Freshly cracked black pepper
- Juice of 1 lime
- 1–2 teaspoons fish sauce
For the Rice
- 1⅓ cups jasmine rice
- 1⅔ cups water
- Pinch of kosher salt
For Garnish
- 2 scallions, thinly sliced
- 2 tablespoons fresh cilantro leaves
- Watercress (optional)
- Extra black pepper, to taste
Instructions
- Let the cod fillets rest at room temperature for about 20 minutes while you prepare the remaining ingredients.
- In a medium saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce to low, cover, and let simmer for 12 minutes. Remove from heat and let it sit covered for another 10 minutes. Fluff with a fork before serving.
- In a large sauté pan, heat enough neutral oil to lightly coat the bottom over medium heat. Add shallot, garlic, and ginger with a pinch of salt and sauté for 1–2 minutes until fragrant. Stir in coriander, turmeric, cinnamon, and curry paste, cooking for another minute to bloom the spices.
- Whisk in the coconut milk, then add the cilantro sprigs and a few cracks of black pepper. Bring the sauce to a gentle simmer. Nestle the cod fillets into the sauce, cover the pan, and reduce heat to medium-low. Poach for about 8 minutes, or until the fish is opaque and flakes easily with a fork.
- Stir lime juice and fish sauce into the curry. Taste and adjust seasoning if needed.
- Spoon jasmine rice into bowls and carefully place the cod fillets on top. Ladle the warm curry sauce over the fish and rice. Garnish with scallions, cilantro leaves, watercress (if using), and a sprinkle of black pepper. Serve immediately.
Notes
- For a spicier kick, add extra curry paste or a pinch of chili flakes to the sauce.
- This recipe also works beautifully with halibut or snapper if cod isn’t available.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking the fish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 431Total Fat 17gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 5gCholesterol 99mgSodium 1836mgCarbohydrates 23gFiber 2gSugar 2gProtein 46g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This yellow curry poached cod is proof that simple ingredients can create something extraordinary. It’s a dish that feels comforting and bright all at once — perfect for a busy weeknight or a relaxed weekend dinner. Once you try it, you’ll see why it’s one of those recipes that ends up in regular rotation, the kind you don’t even need to look at the recipe for after a few tries.
