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Cod Coconut Curry

Written by Stephanie Kay
  • 25 minutes
  • 4

Moist and flaky cod fillets poached in a flavour-packed Thai-inspired coconut curry sauce.

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  • four wild-caught Icelandic cod fillets
  • half tbsp coconut oil
  • one small onion, diced
  • two carrots, peeled and sliced
  • two cloves garlic, minced
  • one inch ginger root, grated or minced
  • one cup broccoli florets, roughly chopped
  • three tbsp red curry paste
  • one can coconut milk
  • one tsp fish sauce (optional)
  • sea salt


  1. In a large pan on medium heat, melt the coconut oil. Once melted, add onion and carrots and cook for 2-3 minutes until tender. 
  2. Add garlic and ginger and cook for additional 1 minute until fragrant.
  3. Add curry paste, stir to combine with vegetable mixture and allow to heat about 1 minute until fragrant. Feel free to add as much or as little curry paste as you like to suit your spice/heat preferences.
  4. Add coconut milk and fish sauce (optional), stir to combine and bring to a gentle boil.
  5. Once the bubbling, reduce to a simmer, add cod fillets and broccoli florets and cook for 5-7 minutes until the cod is tender and flaky. Season with salt to taste.
  6. Once cooked, transfer to bowls and serve with jasmine rice, cilantro and a slice of lime.

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