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Coconut Curry Whitefish

A mildly spicy curry sauce with veggies and fish. 
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 4


  • 1 Tbsp coconut oil
  • 1 medium yellow onion halved, thinly sliced
  • 6 garlic cloves finely grated
  • 14 oz coconut milk can (full fat)
  • 2 Tbsp agave nectar
  • 2 medium carrots peeled, cut into 1/2" pieces
  • 1 c potatoes chopped
  • 2 tsp turmeric
  • 1 Tbsp yellow curry paste
  • 1 tsp red pepper flakes
  • 2 c chicken broth
  • 1.5 lbs cod cut into 2" pieces
  • salt to taste
  • white pepper to taste
  • steamed white rice to serve


  • Heat coconut oil over medium in a 2-4 qt. dutch oven.
  • Heat curry paste in the melted coconut oil until softened.
  • Throw in the coconut milk, onion, garlic, potatoes, carrots, turmeric, and red pepper flakes. Cook until veggies are soft; about 10 minutes.
  • Stir in the chicken broth and agave nectar and bring to a simmer.
  • Season the cod with white pepper and salt. Stir into the pot and cover for 7 minutes or until the fish flakes easily when stuck with a fork.
  • Serve over white rice and gush about how good the house smells. Talk about how you kinda wish smell-o-vision were a thing. 
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