October Recipes

Slow-Cooked Coconut-Curry Cod

Plates of Slow Cooked Coconut Curry Cod
Hands On:
30 minutes
Total Time:
320 minutes


  • 1 (13.5-oz.) Can Hy-Vee light coconut milk
  • ¼ cup Red curry paste
  • 3 tbsp Fresh lime juice
  • 2 tbsp Refrigerated ginger paste, divided
  • 1 tbsp Refrigerated garlic paste, divided
  • 1 tbsp Refrigerated lemongrass paste
  • 2 ½ cups Water
  • 1 ½ cups Dry red lentils
  • ½ package(s) (14.4-oz.) Frozen white pearl onions, thaw
  • 1 tbsp Chopped fresh basil, plus additional for garnish
  • Hy-Vee salt, to taste
  • 4 (4-oz.) Hy-Vee Fish Market frozen Alaskan cod fillets, thawed
  • 1 cup Cherry tomatoes
  • Baked mini naan, toasted; for serving
  • Lime wedges, for serving
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Stir together coconut milk, curry paste, lime juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, and 1 tablespoon lemongrass paste in a 4-quart slow cooker. Stir in water and lentils. Add pearl onions and 1 tablespoon basil. Cover and cook on low for 3½ to 4 hours or until lentils are tender. Season to taste with salt.
Stir together remaining 1 tablespoon of each ginger paste and garlic paste in a small bowl. Pat cod fillets dry with paper towels; brush with ginger-garlic mixture on both sides. Cover and refrigerate.
Place cod fillets on top in a single layer when lentils are tender. Top with cherry tomatoes. Cover and cook for 40 to 45 minutes or until cod flakes easily with a fork (145°).
To serve, spoon lentil mixture into shallow serving bowls. Top with cod. Serve with naan and lime wedges. Garnish with additional basil, if desired. Season to taste with salt.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 13g 17%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 55mg 18%
Sodium: 1870mg 81%
Total Carbohydrate: 61g 22%
Dietary Fiber: 9g 32%
Sugars: 7g 14%
Protein: 36g 72%

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