Vegetarian · Thai · 20 min
Pan-Fried Thai Red Curry Cod with Carrot, Avocado & Cashew Salad
- 20 min
- 2–6 servings
- 570 kcal / serving
A crisp, pan-seared cod rests on a bright Thai-red curry glaze, paired with a carrot, avocado, and cashew salad. The creamy avocado and crunchy cashews balance a spicy-sweet dressing for a quick weeknight meal.
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Ingredients
- 1avocado
- ¼ cupcashews, roasted unsalted
- ¾ lbcod fillet
- ½English cucumber
- ½lime
- ½ (10 oz) bagshredded carrots
- 30 mlThai curry paste, red
- avocados
- English cucumbers
- limes
From the pantry: black pepper, honey, salt, soy sauce, toasted sesame oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- ½English cucumber
- ½lime
- ½ (10 oz) bagshredded carrots
- avocados
- English cucumbers
- limes
Meat & seafood
- ¾ lbcod fillet
Pantry & dry goods
- ¼ cupcashews, roasted unsalted
Sauces, oils & condiments
- 30 mlThai curry paste, red
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cashews, roasted unsalted | ¼ cup | ½ cup | ¾ cup |
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| English cucumber | ½ | 1 | 1 ½ |
| lime | ½ | 1 | |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| Thai curry paste, red | 30 ml | ¼ cup | 90 ml |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Stir together curry paste, oil, soy sauce, salt, and pepper in a medium bowl until well mixed.
- Pat the cod dry with paper towels and place on a plate. Brush with half of the spice paste to coat, reserving the remaining paste for the salad.
- Heat a nonstick skillet over medium-high heat. Add a little oil to swirl to coat the bottom.
- Add the cod and cook until the first side is golden and the fish is nearly cooked through, about 3–4 minutes per side. Transfer the cod to a clean plate.
- In the same bowl used for the paste, juice the lime from the remaining paste and whisk in honey to make the dressing.
- Halve the cucumber lengthwise, then slice crosswise into thin half-moons and add to the dressing.
- Halve and pit the avocado, scoop the flesh into small dice, and add to the bowl.
- Chop the cashews and add them to the bowl along with the shredded carrots, then toss the salad to combine.
- To plate, divide the cod and the salad between two plates and serve.
Two tips
- Make the salad components ahead: prepare the lime-honey dressing and chop the cucumber, avocado, and cashews up to an hour in advance.
- If you want a different texture, serve the dish with steamed rice on the side. Leftovers can be refrigerated and enjoy within a day.
Nutrition per serving
- Calories
- 570 kcal
- Protein
- 33 g
- Carbs
- 35 g
- Fat
- 35 g
- Fiber
- 10 g
- Sodium
- 1002 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.