Corn and Cod Green Curry

By Ali Slagle

Published September 19, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(1,351)
Comments
Read comments

In this light, Thai-inspired curry, a trio of sweet ingredients — corn, coconut milk and fish — pair with the fruity and fragrant aromatics of green curry paste, which includes green chiles, lemongrass and galangal. Finishing with lime, basil and thinly sliced bok choy further brightens each bite. (The bok choy is cooked only a bit so that its crunchy stems and silky greens provide contrasting textures.) Instead of fresh corn, you can substitute 5 cups of frozen and unthawed corn kernels. Serve the curry on its own or with rice or rice noodles.

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Ingredients

Yield:4 to 6 servings

  • 5 ears of corn (or 5 cups frozen corn kernels)

  • 1 (2-inch) piece of ginger (no need to peel)

  • 4 ounces (⅓ cup) green curry paste

  • 2 tablespoons coconut oil or neutral oil such as grapeseed

  • 1 (14-ounce) can full-fat coconut milk

  • 1 tablespoon fish sauce, plus more as needed

  • 1½ pounds cod, cut into 1 ½-inch pieces

  • 3 baby bok choy, thinly sliced

  • Juice from 1 lime (2 tablespoons)

  • Basil or cilantro leaves, for serving

  • Thinly sliced Thai bird or serrano chile, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

23 grams carbs; 50 milligrams cholesterol; 371 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 3 grams fiber; 418 milligrams sodium; 26 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the corn kernels off the cobs and transfer to a bowl. Use the blunt edge of the knife to scrape any corn milk off the cobs into the bowl.

  2. Step 2

    Into a large pot, finely grate the ginger. Add the curry paste and oil and set over medium. Stir until fragrant, darkened and sticking to the pot, 3 to 5 minutes. Add the coconut milk, then fill the can halfway up with water and add to the pot (about 1 cup water). Scrape the stuck-on bits from the bottom of the pot. Stir in the corn and fish sauce. Simmer until flavorful and slightly thickened, 5 to 7 minutes.

  3. Step 3

    Add the fish and simmer until cooked through and flaky, 5 to 7 minutes. Turn off the heat and stir in the bok choy and lime juice. (The bok choy will wilt off the heat.) Season to taste with fish sauce. Serve topped with the herbs and chiles as you like.

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Ratings

5 out of 5
1,351 user ratings
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Comments

David

Hi There-- As someone who has cooked a lot of Thai food over the years, I've used many different brands of fish sauce, including Red Boat. My favorite is Megachef 30º N.; product of Thailand, and contains only anchovies, salt, and sugar, nothing else. It is truly delicious. Many Asian markets carry it.

LL

Yum! Used green beans and zucchini instead of bok choy and had to go with half fish and half prawns, otherwise went along with the recipe. Easy and yum, as stated.

Redbird, Yardbird

5* because it let good ingredients shine and was simple to make. I love when a recipe in today's email uses ingredients I happen to have on hand. I even found green curry paste in my crummy local supermarket. No Thai language on the jar, it was a bit too mild. With the fish, I also added a few slivers of sweet pepper, because I had part of one in the fridge, and some quartered baby tomatoes. Served with yesterday's takeout rice, and steamed string beans b/c no bok choy in the house.

Katie

Made this as written, got my green curry paste from an Asian market. It was very spicy had to add another can of coconut milk to serve to my family.

James

It was good and simple but I didn't love it. Probably should have cooked the sauce down more b/c it was pretty soupy.

MarlaW

Used correct amounts of ingredients as written but still thought it could use a bit more flavor even with using jalapeños as a topping because I had no serranos,

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