Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Green Curry with Cod & Green Beans

Scott Phillips

Servings: four.



  • 1 lb. cod or halibut or other firm white fish
  • 2 Tbs. vegetable oil
  • 2 Tbs. jarred or homemade green curry paste
  • 15-oz. can unsweetened coconut milk
  • 3/4 cup low-salt chicken broth or vegetable broth or water
  • 1/2 lb. green beans, trimmed and cut crosswise into 1-1/2-inch lengths
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 3 Tbs. fish sauce
  • 1 Tbs. palm sugar or light brown sugar
  • A handful of fresh Thai or Italian basil leaves
  • Hot cooked rice or rice noodles for serving
  • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)


  • Cut the fish into bite-size chunks and set aside.
  • Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using) and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
  • Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using).  Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using).


Rate or Review

Reviews (4 reviews)

  • lucyg22 | 08/06/2013

    This was disappointing. I made it as directed except for the lime leaves and jalapeno. I thought the jarred green curry paste would have some heat, but it didn't. I substituted a little tabasco at the table. We had this over rice, and it was OK, but no one ate the leftovers.

  • kt_pdx | 04/13/2011

    This is outstanding! The best Thai curry I've ever made. I halved the green curry paste and it was just spicy enough for me (but I'm a spicy wimp). I used tilapia and asparagus instead because that's what I on hand.

  • amandawoo | 06/25/2008

    this is a delicious recipe and fast too! i almost always use chicken, broccoli and zucchini.

  • FreddieFlea | 10/26/2007

    I don't usually like steamed or stewed fish, but wanted to give this curry a try. It is great! The Asian store bought Thai green curry paste is not hot, but, putting the sliced jalapeno into the broth for the 5 minute steep worked great. Really good flavor, super easy and few ingredients, I will definitely do this again and again. Good week night dish.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.