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.

6 Comments Add yours

  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.


    1. Thank you! I love using coconut and in this dish there was no need to use oil because of the coconut cream.


  2. This is just gorgeous and looks so aromatic. I hope you saved me some Zeba!

    Sent from my iPhone



    1. Johanne…would love to have you at my table anytime ❤


  3. I would definitely order this dish in a Thai restaurant, it sounds amazing. I’ve pinned it and am very impressed you make your own pastes.


    1. Thank you Liz….the pastes are actually pretty easy to make once you have all the ingredients. They stay in the fridge for quite a bit. Hope you try the dish and thanks so much!

      Liked by 1 person

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.