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Coconut Kale Green Curry Baked Cod

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1-1.25 lb cod (or other flaky white fish)
  • Kosher salt
  • 1-2 bell peppers, thinly sliced
  • 1 (13.5 oz) can full-fat coconut milk
  • ½ bunch kale, stems removed (about 2 cups)
  • 2 tbsp Thai green curry paste*
  • 1 tbsp soy sauce or tamari
  • 2 tsp maple syrup
  • ½ tsp kosher salt

Serve with:

  • Cooked rice or noodles (rice cooking instructions)
  • Fresh herbs (optional)
  • Thinly sliced raw crunchy veg (optional)
  • Lime wedges
  • *To make your own “green curry sauce”, replace the curry paste with ½ small bunch cilantro, 1-2 small green chiles, 1 stalk lemongrass (bottom white parts only, optional), 1-inch knob ginger, 2 cloves garlic. Add everything to the blender with the coconut milk, etc…and blend until smooth.

Items you can prep ahead (optional)

  • Remove the stems from ½ bunch kale
  • Blend up the kale green curry sauce
  • Cook rice or noodles, for serving

Instructions

  • Preheat the oven to 425F convection. Cook rice or noodles, if you haven't already.
  • Add the cod to a 9x13-inch baking dish. Season all over with salt (about ½ teaspoon). Scatter the bell peppers around the cod.
  • In a high-speed blender, add the coconut milk, kale, curry paste, soy sauce, maple syrup and salt. Blend on high until smooth and bright green.
  • Pour the mixture over the cod/peppers. Bake for 15-20 minutes or until the sauce has reduced. If you have pieces of fish that are very thin, check it after 10 minutes to see if it’s cooked through/flakes easily. You can remove any cooked fillets and continue to cook the rest/reduce the sauce.
  • Serve the cod over warm rice and slather with the green curry sauce. Top with herbs (if using), veg (if using), and a very generous squeeze of lime.

Notes

Substitutions:

  • To make vegetarian, you can use tofu in place of fish. 
  • Replace the cod with salmon or even chicken thighs.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Warm the rice up in the microwave briefly (covered with a soaking wet paper towel). Then top with fish and curry sauce and microwave again until just warmed through. 
  • If you stored the fish in the baking dish, you can reheat it in a 300F oven (covered) until warmed through (about 10 minutes).