Thai Yellow Curry with Cod

Creamy and rich yellow curry with fresh veggies and tender cod.

This Thai Yellow Curry with Cod is a comforting, flavor-packed dinner that’s surprisingly easy to make at home. Tender cod simmers in a rich, creamy coconut curry sauce with potatoes, carrots, snap peas, and bamboo shoots for a balanced meal that’s both nourishing and satisfying. Serve it over fluffy jasmine rice with fresh Thai basil and a squeeze of lime for a restaurant-quality dinner ready in about 35 minutes.

Why you’ll love this Thai Yellow Curry with Cod:

Rich and comforting. This creamy coconut yellow curry is packed with bold Thai-inspired flavors, tender vegetables, and flaky cod, making it the perfect cozy weeknight dinner.

35-minute meal. Everything comes together in one pot and is ready in less than 40 minutes, making it perfect for busy weeknights or meal prep.

Easy to make. Made with simple, easy-to-find ingredients, this homemade Thai curry is approachable enough for beginners while tasting like it came from your favorite restaurant.

Ingredient Breakdown + Recipe Modifications:

• Yellow curry paste: Using a high-quality yellow curry paste is essential since it’s the primary source of flavor in this recipe. My favorite brands are Aroy-D, Mae Ploy, and Maesri.
• Coconut milk: I recommend using a full-fat coconut milk for extra richness, creaminess, and flavor.
• Vegetable broth: Feel free to substitute with chicken broth.
• Potato: I recommend using a yellow yukon gold potato, since it has a softer creamier texture.
• White onion: You can also substitute with yellow or red onion.
• Carrot: I chopped the carrot into coins for this recipe, but you could also cut them into strips or on a bias for varying textures.
• Fish sauce: You can omit this if you’d like but I think it adds an extra delicious umami flavor.
• Granulated sugar: This helps balance out all the salty flavors in the recipe. Highly recommend but you can omit if you’d like!
• Cod: I recommend fresh Atlantic cod because it cooks up tender and flaky. Pacific cod also works well.
• Snap peas: I loveeee snap peas in a curry – adds the perfect crunch. You could also substitute with any other tender green veggie!
• Bamboo shoots: These are optional, but I don’t think a curry is the same without it. Just make sure to rinse them before adding into the curry.
• Fresh lime: Curry loves brightness and acidity!
• Thai basil: Fresh Thai basil truly tops off the dish. Highly recommend sourcing this for this recipe!

How to make Thai Yellow Curry with Cod:

1. Heat the oil in a large skillet over medium-high heat. Add the yellow curry paste and cook, stirring frequently, until it darkens slightly, becomes fragrant, and begins to dry out, about 2–3 minutes. Stir in ¼ cup of the coconut milk until the paste is fully dissolved, then cook for 1 minute to deepen the flavor.
2. Pour in the remaining coconut milk and vegetable broth. Add the potatoes, onion, carrots, fish sauce, and sugar, then stir to combine. Bring to a gentle simmer, cover, and cook for 12–15 minutes, or until the potatoes are fork-tender.
3. Nestle the cod fillets into the curry and scatter the snap peas around them. Cover and cook for 5–8 minutes, or until the cod is opaque and flakes easily with a fork.
4. Gently break the cod into large chunks using the back of a spoon or a fork, then stir in the bamboo shoots. Taste and adjust the seasoning as needed—add a splash of broth or water to thin the sauce, or a little more fish sauce, sugar, or salt to balance the flavors. Finish with a squeeze of fresh lime juice.
5. Spoon the curry over jasmine rice and garnish with fresh Thai basil. Serve with extra lime wedges, if desired

Pro Tips:

• Bloom the curry paste. Cooking the curry paste in oil before adding the coconut milk deepens the flavor and brings out the aromatics.
• Use high quality coconut milk – for extra creamy texture and flavor, I recommend using Aroy-D, Chaokah, or even Trader Joes.
• Avoid overcooking the fish – cod cooks very fast and it’s really easy to overcook it which results in a rubbery unpleasant texture. As SOON as it starts flaking, remove from the heat.

Frequently asked questions:

Can I use frozen cod? Yes! Just thaw it completely and pat it dry before adding it to the curry. Excess moisture can dilute the sauce and prevent the fish from cooking evenly.

Can I make this curry ahead of time? Absolutely. The curry can be made up to 2 days ahead. For the best texture, you can also prepare the curry base in advance and add the cod just before serving so it stays perfectly flaky.

Can I use another type of fish? Yes. Halibut, salmon, mahi mahi, haddock, and even shrimp are all delicious substitutions. Just adjust the cooking time depending on the protein.

Can I freeze Thai yellow curry? The curry base freezes well for up to 3 months. Fish can become softer after thawing, so for the best texture, freeze the curry before adding the cod and cook fresh fish when you’re ready to serve.

Storage Instructions:

Store cooled curry in an airtight container in the fridge for up to 5 days.n

If you loved these Thai Yellow Curry with Cod, you’ll also enjoy these other homemade curry recipes:

• Vegan Panang Curry
• Thai Red Curry Noodle Soup
• Thai Yellow Curry with Tofu
• Thai Green Curry with Peanut Tofu

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!