Cobia with Thai-Style Coconut Curry
plus Bell Pepper, Onion & Cilantro-Lime Rice
- Fish
- Tree Nuts
- Milk
Our mild, buttery cobia fillets star in this Thai-inspired curry. While the fish is roasting to flaky perfection, bell pepper is simmered in a creamy coconut curry with spicy-sweet Thai chili sauce and lime juice. Spoon the curry over buttery rice speckled with fresh cilantro and lime zest, serve the cobia over the top along with more curry sauce, and dig in!
Ingredients
½ cup
White Rice
1 unit
Bell Pepper
1 unit
Onion
1 unit
Lime
¼ ounce
Cilantro
10 ounce
Cobia
(Contains: Fish)
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Veggie Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.
• While rice cooks, wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Mince cilantro.
• Pat cobia* dry with paper towels; season all over with ½ tsp curry powder (1 tsp for 4 servings), salt, and pepper (you’ll use more curry powder in Step 4). • Place cobia on a lightly oiled baking sheet. TIP: Line the sheet with foil before oiling for easy cleanup. • Roast on top rack until cobia is cooked through and flakes easily with a fork, 8-10 minutes.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Stir in 1 tsp curry powder (2 tsp for 4 servings); cook, stirring, until fragrant, 30 seconds.
• Thoroughly shake coconut milk in container before opening. • To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, 1/3 cup water (2/3 cup for 4 servings), and juice from half the lime. • Bring to a boil, then reduce to a low simmer. Cook, stirring, until curry has reduced by about half and veggies are tender, 2-4 minutes. • Taste and season with salt; stir in more lime juice if desired.
• Fluff rice with a fork; stir in half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of lime zest. Season with salt and pepper. • Divide rice and veggie curry between shallow bowls in separate sections, leaving some curry sauce in the pan. TIP: Tongs or a slotted spoon work great here! • Place cobia atop veggie curry and spoon remaining curry sauce over top. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.
Cobia is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the coconut curry sauce, finding it delicious and well-balanced; some wanted more spice or less sweetness.
- Ease of prep: Quick and simple to make, with fish cooking perfectly in the oven; a few needed longer cooking times.
- Suggestions: Consider adding more veggies like broccoli or snow peas; some recommend doubling the curry sauce for extra flavor 🍲.
- Portions: Several wished for more vegetables to make it a fuller meal; others found the fish portion generous.
- Fish texture: Cobia was praised as buttery and flaky by many, though some found it too dense or meaty.
Reviews from our home cooks
This dish was awesome. Texture and taste of the cobia was healthy treat. We added chopped Thai peppers to increase the curry spice to our liking.
I tried a bite of the Cobia without the Curry and it was so bland. But then you add everything together and something magical happens. I have always liked curry but I think I like fish curry now. Thank you!
We love anything with the Thai coconut curry- the fish was so easy to cook!
I doubled the Curry Sauce (including: added 5 oz coconut milk, 1 TBSP Garam Masala, added 2 TBSP Sweet Thai Chili Sauce). It was delicious!
Cobia was still fully frozen when I put it in the oven so the cook times were off... maybe indicate that if frozen, thaw until at a refrigerated temp. Found it not terribly tasty so not sure I'd pay premium for Cobia in the future. Sauce was fantastic so pretty much anything bathed in that sauce would be edible.
I liked the dish but my partner did not enjoy the fish. Thought it was too dense of a meat. I would try it again and maybe cook the fish a minute less. Thought the curry flavor and peppers were very nice
Excellent flavor. I have never tried cobia. The firm and light texture of the fish was delicious with the coconut curry.
Doubled the curry sauce (with double coconut milk), added some Jalapeno slices, added all the curry to the sauce, and extra curry to the cobia.
The curry is used on the fish and in the curry sauce. I did not realize that following step by step so I used all the curry on the fish and then had to improvise for the sauce using ginger powder. Sooo freaking delicious. I will be remaking this again and again with different types of fish.
Wife loves it - the sweet curry was great. I personally can't deal with spice at all, but the spice in this was perfect (more or less not there). Rice came out great as well.
