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(1,424)
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 monounsaturated 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
1,424 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.

Melissa in WI

This can be v. tasty but avoid only-salt-no-flavor Thai Kitchen Green curry paste. I used that 1st time and result was too salty/meh flavor-wise. Mae Ploy is available online and has more flavor. (Hope someone suggests even better options here.) I've made this many times when I want a quick meal. I use cod, increase the amount of fish for the protein. And I second suggestions of added ginger, garlic, sliced red/orange/yellow bell peppers and spinach.

MDB

In process of making this. Use Mikes organic which contains traditional ingredients for green curry sauce. Seems salty but haven’t added book choy yet. Did sneak in a few green. Did was very tasty. Had Cornu peppers which added a nice heat. My broth was dark and so will use a different green chilli paste next time

Ellen

I love corn, but this was way too much corn. I would probably do 2.5 cups instead of 5 next time (I used frozen for convenience). Seems like the curry paste you use can make or break this recipe. Mine was a little bland and will use a different paste next time. The beauty of this recipe is that it’s incredibly simple to make and seems easy to adjust. I would probably give it 3 stars this time around but I feel like I could tweak it next time to get it to 5 star flavor.

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