Ginger-Coconut Cod Curry with Carrots & Bok Choy (Stovetop)

A cozy, aromatic curry built for early-spring produce: tender cod in a gingery coconut broth with sweet carrots and crisp-tender bok choy. Fast enough for a Tuesday, comforting enough for a rainy Pacific Northwest night.

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Ingredients

Pacific Cod Fillet Wild Caught (sustainably sourced), 1 lb 12–14 oz, cut into 2-inch chunks $10.99
Bok Choy, 1 lb 1/2 lb, sliced (stems and leaves separated) $2.77 (sale)
Carrots, 1 lb 2 medium (about 6 oz), thinly sliced $1.29
Organic Ginger Root, 1 lb 1 Tbsp finely grated $3.77 (sale)
Garlic, 1 ct 2 cloves, minced $0.69
Jumbo Yellow Onion, 1 lb 1/2 onion, thinly sliced $0.99
Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 1 cup (or water) $2.00 (sale)
Coconut milk 1 (13.5 oz) can —
Curry powder or Thai red curry paste 1 1/2 Tbsp curry powder OR 1–2 Tbsp curry paste —
Fish sauce or soy sauce (optional) 1 tsp —
Pompeii® Lemon Juice 1 Tbsp (to finish) $2.50 (sale)
Neutral oil 1 Tbsp —
Cooked jasmine rice (or microwave rice) 1 cup cooked (about 1/2 cup dry) —
Salt to taste —

Instructions

Prep: slice 2 medium carrots thinly, slice 1/2 onion thinly, mince 2 garlic cloves, and grate 1 Tbsp ginger. Slice 1/2 lb bok choy, separating stems from leaves. Cut 12–14 oz cod into 2-inch chunks; lightly salt.
Start rice: cook 1/2 cup dry jasmine rice (or prepare 1 cup cooked microwave rice) so it’s ready when the curry finishes.
Build the base (stove): heat 1 Tbsp neutral oil in a medium pot over medium heat. Add sliced 1/2 onion with a pinch of salt; cook 3–4 minutes. Add 2 minced garlic cloves and 1 Tbsp grated ginger; cook 30 seconds.
Toast the curry: add 1 1/2 Tbsp curry powder (or 1–2 Tbsp curry paste) and stir 30 seconds to bloom the spices.
Simmer vegetables: add sliced carrots (about 6 oz), 1 cup broth (or water), and 1 can coconut milk. Bring to a gentle simmer and cook 8–10 minutes until carrots are tender-crisp.
Cook bok choy stems, then fish: add bok choy stems first; simmer 2 minutes. Add cod chunks and gently simmer 3–5 minutes until the fish flakes and turns opaque (don’t hard-boil or it can toughen). Add bok choy leaves and cook 1 minute just to wilt.
Finish: stir in 1 tsp fish sauce/soy (optional) and 1 Tbsp lemon juice. Taste and add salt if needed.
Serve: spoon curry over 1 cup cooked rice (for 2 servings).

Cook time: 45–55 minutes

Estimated cost: $17–23

Health notes: Estimated per serving: ~650–800 kcal (mostly from coconut milk + rice). Protein ~35–45g. Add extra bok choy for volume and potassium. Use light coconut milk to reduce saturated fat; keep ginger/garlic generous for flavor without extra salt.

Drink pairing: Curry likes aromatic whites with a hint of fruit and plenty of acidity. If you add heat, pick something with a touch of off-dry sweetness to cool the spice. Avoid big tannic reds—bitterness + chile is not your friend.

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