Blue cod with green curry cream and coconut rice

Coconut rice matches perfectly with this delicious green curry, which is filled with fresh seafood and authentic flavours. Quick and easy, it's an ideal dinner for those cooler nights!

By Jo Wilcox
  • 25 mins preparation
  • Serves 4
  • Print


  • olive oil, for cooking
  • 1 medium onion, diced
  • 1 clove garlic, sliced
  • 2 tbsp finely sliced fresh ginger
  • 2 tbsp Thai green curry paste (or to taste)
  • 400 ml coconut cream
  • 450-500 g blue cod (pot-caught), cut into bite-sized pieces
  • 2-3 kaffir lime leaves, finely sliced, plus extra to garnish
  • 12 farmed green-lipped mussels with 1 cup water or ½ cup water and ½ cup white wine
  • 1 tsp black mustard seeds
  • 1/4 cup shredded coconut, plus extra, toasted, to serve
  • 2 cups cooked and cooled white jasmine rice
  • cooked green beans or seasonal veges, to serve
  • lime wedges, to serve


  • 1
    Heat 1 Tbsp olive oil in a large pan and cook onion, garlic, ginger and curry paste over a gentle heat for 2-3 minutes until soft and fragrant. Add coconut cream, fish and kaffir lime leaves and simmer for about 5 minutes until the fish is just starting to break up.
  • 2
    Meanwhile, steam the mussels in the water or wine in a lidded pot until the shells spring open. Keep the mussels in the shells but remove the spongy brown tongue and any little crabs. Add mussels and any strained pot liquid to the fish curry and toss gently together.
  • 3
    In a large frying pan, heat 1 Tbsp oil and sauté the mustard seeds and coconut until just toasted. Add the rice and cook for 2-3 minutes until hot and fragrant.
  • 4
    Garnish curry and coconut rice with sliced kaffir lime leaves and serve with green beans or veges on the side, toasted coconut and limes for squeezing.


Blue cod has a lovely firm texture, making it ideal for cutting into small pieces that will stay together in curries, soups and pasta.

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