Thai-Style Coconut Curry Cod
with Green Beans, Bell Pepper & Cilantro-Lime Rice
- Fish
- Sesame
- Tree Nuts
Tender cod poaches in creamy coconut curry with crisp vegetables, served over fragrant lime-zested jasmine rice. This 30-minute Thai-inspired dish delivers restaurant-quality flavors with curry powder, chili heat, and aromatic garlic-ginger rice that's easier than takeout but twice as impressive. One bite transports you to Bangkok!
Ingredients
2 unit
Veggie Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
8 ounce
Green Beans
¾ cup
Jasmine Rice
½ tablespoon
Curry Powder
10 ounce
Icelandic Cod
(Contains: Fish)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ 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.
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While rice cooks, wash and dry produce.
-
Halve, peel, and dice shallot. Core, deseed, and thinly slice bell pepper. Trim green beans if necessary; halve crosswise (leave any smaller green beans whole). Zest and quarter lime. Mince cilantro.
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Heat a large drizzle of oil in a large pan over medium-high heat. Add shallot, bell pepper, green beans, half the garlic-ginger scallion paste (you'll use the rest later), and a big pinch of salt. Cook, stirring occasionally, until beginning to soften and brown, 4-6 minutes. TIP: If veggies brown too quickly, reduce heat to medium; add another drizzle of oil if pan seems dry.
-
Add half the curry powder (all 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, ½ cup water (1 cup for 4 servings), and juice from half the lime. Bring to a boil, then reduce to a low simmer.
-
Meanwhile, pat cod* dry with paper towels; season all over with salt and pepper.
-
Add cod to pan with curry and cook until sauce has reduced by half, veggies are tender, and cod is cooked through, carefully flipping halfway through, 4-6 minutes.
-
Turn off heat. Taste and season with salt; stir in additional lime juice if desired.
-
Fluff rice with a fork. Stir in lime zest, half the cilantro, and remaining garlic-ginger scallion paste. Season with salt and pepper.
-
Divide rice between shallow bowls. Top with curried cod. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The coconut curry sauce was rich and aromatic 🍲; most loved the overall flavor, though a few found it slightly too sweet from the chili sauce.
- Ease of prep: Quick and easy with minimal cleanup — poaching the cod directly in the sauce kept it moist and flavorful without extra steps.
- Suggestions: Use all the curry powder even for two servings for deeper flavor; reduce the sweet Thai chili sauce slightly if you prefer less sweetness, and consider adding Thai basil for an extra aromatic lift.
- Cooking tip: Some felt the green beans needed longer cooking than the other vegetables — give them a head start or microwave briefly before adding to the pan.
Reviews from our home cooks
This dish was heavenly! I already love your curry's but this dish with the cod is simple, elegant and packed with flavor. Hands down in my top 5. Please include this dish on the menu more often! Yum!
I think this is one of the best meals I've had from HelloFresh. Every element is insanely flavorful and I love having cod on the menu now!
I wish I could give this meal five stars! Delicious! Easy to prepare. One of the best Hello Fresh meals ever!
Loved the flavors all coming together. So tasty and easy to make. Well done! I do wish mine would've had red peppers instead of the yellow. It would've made it beautiful
Felt like this was really "restaurant quality" though I did need to "amp up" the curry flavor by adding some additional Penzey's curry powder.
Never liked curry too much but this allowed me to use the right amount of curry for my own taste!
Seemed like we had more veggies than the picture but that's great. Also used all the curry for 2. Definitely a good decision!
I don't care for the garlic paste item. My husband is fine with it but I didn't use as much as last meal because I remembered the taste. I also think the green beans should be microwaved as you do in some recipes. It was impossible to get the beans sufficiently cooked before the fish fell apart. Also, the green beans I get frequently have black spots on them. Is that even okay to eat?
I won't give one star. The white rice was very hard when I read the menu. I was right about the white rice problem. I removed the white rice to make my own minute white rice, easy and soft with garlic mix. The cod fish and mix is so delicious it deserves 5 stars.
This meal very tasty but portion size is very small. My husband needed both pieces of fish to feel like he had eaten a "meal" not a snack
