Corn and Cod Green Curry

Published Sept. 20, 2024

Corn and Cod Green Curry
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(1,042)
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
  • 5ears of corn (or 5 cups frozen corn kernels)
  • 1(2-inch) piece of ginger (no need to peel)
  • 4ounces (⅓ cup) green curry paste
  • 2tablespoons coconut oil or neutral oil such as grapeseed
  • 1(14-ounce) can full-fat coconut milk
  • 1tablespoon fish sauce, plus more as needed
  • 1½ pounds cod, cut into 1 ½-inch pieces
  • 3baby 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 (6 servings)

377 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 26 grams protein; 419 milligrams sodium

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
1,042 user ratings
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Comments

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.

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.

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.

Substituted spinach and lots of fresh basil for the bok choy and rice vinegar for the lime juice. I only used one package of frozen corn, cooked, and threw frozen cod fillets in without thawing them first. The fish flakes apart anyway. More info about which green curry paste to use would help. The jar I had said a serving was one teaspoon, with 26 servings per jar so I only used about 2 tablespoons. If I had added the whole 4 oz. jar it would have ruined the recipe.

So 5 cups of corn seemed to overwhelm the amount of coconut milk in this recipe. Not submersing itself in the liquid. I feel that half the amount of corn would have been more proportionate. I live in Iowa so one ear of sweet corn (as we call it to differentiate from field corn) has a reasonable shot of having one cup of corn or more. In my opinion, double the liquid if you use 5 cups. This recipe was really really really good.

Like almost everyone else, I didn't follow the recipe, but I think that shows what a good base recipe it is to use as a jumping off point. I also agree with everyone else: it needs sugar. I didn't have palm but added a couple teaspoons of brown and that balanced it nicely. My "substitutions" (read: completely ignored the corn and threw in what I had that sounded good) included shitake mushrooms, sliced red bell pepper, and sliced white onion. I followed the recipe exactly re: ginger, fish sauce, curry paste, lime and bok choy. I used Mae Ploy curry paste, and wow was it spicy. I did remove the poached cod before stirring in bok choy and lime, flaked it into chunks, then added it back at the end. No mush, and my family devoured it, albeit with a lot of water and some coughing.

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