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Thai Coconut Curry Rice Bowls

This is another weeknight easy dinner for two that you can enjoy in under 45 minutes, including prep time.  This version of a rice bowl uses coconut milk, red curry paste and cod fillets.

This is a very mild version of Thai curry; to spice it up add another teaspoon or so of curry paste.  I guarantee you will love this one.  Don't forget the toasted coconut flakes on top.

Stay fab, fellow foodists!

Thai Coconut Curry Rice Bowls (serves 2; gluten free)


1/2 c jasmine rice
1 bulb baby bok choy (chopped, keeping bulbs and leaves separate)
1 lime
1 t fresh ginger (minced)
1 clove garlic (minced)
2 T coconut flakes
1/2 T red curry paste
1/2 small carrot (shredded)
1 small can (5 1/2 oz) unsweetened coconut milk
2- 5 oz cod fillets
salt to taste
pepper to taste

  • Preheat oven to 425 degrees F
  • In a small pot with a tight fitting lid, combine rice, 3/4 c water and 1/4 t salt.  Bring to boil over high heat.  Stir, reduce heat to low, cover pot and simmer until water absorbed, 10-12 minutes.  Add 1 t lime zest, if desired.  Fluff rice with fork, cover, and set aside until plating.
  • Place coconut flakes in a large pan over medium heat.  Toast, stirring frequently, until golden, about 4-5 minutes.  Transfer to a small bowl and set aside until plating. 
  • In same pan, heat 1 T evoo until shimmering, over med-high heat.  Add red curry paste, minced ginger and minced garlic and saute 1 minute.
  • Add carrots and bok choy bulbs to pan.  Saute 2 minutes, until softened.
  • Add coconut milk and 1 1/2 c water to pan.  Increase heat to high and bring to a boil, then reduce heat to medium-low and simmer for 7-10 minutes.
  • While curry is simmering, line a baking sheet with foil.  Pat cod fillets dry with paper towel and place on baking sheet.  Rub with 1/2 t salt and pepper, if desired.  Cook in oven until opaque, about 12-13 minutes.
  • After curry has cooked, remove from heat and add boy choy leaves and the juice of 1/2 lime.
  • To plate the dish, divide rice between two bowls.  Flake the cod using a fork, into large pieces.  Ladle curry mixture into bowls with rice and top with flaked cod.  Garnish with toasted coconut and lime wedges.

The finished dish