Thai Red Curry with Cod & Sweet Potatoes

We have fallen in love with this Thai Red Curry with Cod & Sweet Potatoes. It’s a comforting, aromatic dish that gets flavor from Thai chile, red curry paste and coconut milk. This nutritious curry gets a boost from fiber-packed sweet potatoes and omega-3-rich black cod. It’s versatile, too, as you can easily switch up the flavor profile by using a different curry paste or swap out the veggies or fish for something else that you prefer. No matter how you approach it, we know you’ll be glad to have this easy recipe in your repertoire. Find out our best tips and tricks for making it below so you can get it on your table for dinner tonight!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Curry paste comes in shelf-stable jars or cans. Some are higher in sodium than others, so if sodium is a concern, check the labels and choose one that has the least amount.
• Fish is at its best when it’s just cooked through. To tell when your fish is done, it should flake easily with a fork in the center of the fillet and should no longer be opaque. If you would like to use an instant-read thermometer, the fish should register 130-135°F.
• Don’t care for red curry paste? Green or yellow curry paste will work well too. Try swapping out the sweet potato for butternut squash or carrots, and try edamame or green beans instead of the frozen peas. 

Nutrition Notes

• Fatty fish like black cod are excellent sources of hard-to-get omega-3 fatty acids. These anti-inflammatory fats multitask to keep your heart healthy by lowering blood pressure and triglycerides and protecting against blood clots.  
• Peas are a staple in our freezers! These convenient legumes are an easy way to work more heart-healthy vegetable protein into your meals, which can help lower your risk of heart disease and diabetes.
• The sweet potatoes in this curry add a nice texture, but that’s not all. They’re fiber powerhouses! These tasty spuds contain cholesterol-lowering soluble fiber plus resistant starch, a unique fiber that helps your gut fight inflammation.