Thai Red Curry with Cod

This chill in the air and the smell of slow burning fall leaves calls for something spicy and healthful.IMG_7307

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.


I have used store bought red curry paste but often make my own at home. Do use a good quality coconut milk to make the curry.


Another version of the lemon grass paste

A couple of tablespoons of my lemongrass pastes adds the additional tang and flavor. You can find the recipe here on my blog. I did add green onions to the paste in this version.

The fish is Cod which is versatile enough to pic up the beautiful curry flavor.


Thai vegetable Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A Tangy Lemongrass and Kafir Lime flavored Vegatable Soup


  • 1 tablespoon coconut oil
  • 1 can of  coconut milk
  • 1/2 can of coconut cream
  • 2 tablespoons of red curry paste
  • 1 tablespoon lemongrass paste
  • 4-5 Kafir Lime leaves ( fresh or dried)
  • 1 cup vegetable broth
  • 1 tablespoon fish sauce
  • 4 large pieces of cod cut in 2-3 inch pieces
  • Pink salt to taste
  • Vegetables of choice ( Asparagus, shiitake mushroom, )
  • Cilantro and lemon juice for garnish



  • Add coconut cream and the red curry paste to a heave bottomed paste and saute for 2-3 minutes.
  • Add the lemon grass paste and the coconut milk and cook for 5-7 minutes
  • Add the broth and when it comes to a boil add the a kafir lime leaves.
  • Add the fish sauce
  • You can adjust the broth and seasoning at this point.
  • Add the fish and mushrooms
  • Let it cook on medium heat until fragrant and a saucy consistency. Add asparagus during the last 5 mins.
  • Serve with jasmine rice and a squeeze of lemon and cilantro leaves.




Sharing this post at Fiesta Friday #198, co-hosted this week by Judi @ and Liz @ Spades, Spatulas and Spoons.

Published by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

6 thoughts on “Thai Red Curry with Cod

  1. I enjoy Thai cuisine as well Zeba. I’m not as energetic to make my own pastes (yet) but I am sure it adds to the personal satisfaction and taste of a recipe. There’s a lot of coconut ingredients which gives your curry a creamy texture. Thanks for sharing with Fiesta Friday.


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