Coconut Curry Cod
Warm up your dinner routine with this creamy, comforting low-FODMAP coconut curry cod that is entirely SIBO-friendly. This easy, one-pan skillet recipe gently simmers a tender, flaky white fish fillet in a rich sauce made from light coconut milk, fresh grated ginger, and fragrant, gut-safe curry powder. Finished with a handful of fresh spinach and a bright squeeze of lime juice, it delivers a deeply flavorful, aromatic meal with a beautiful balance of heat and zest in under 15 minutes.
Carefully tailored to soothe and protect your digestive tract, this gluten-free and dairy-free dinner relies on clean, anti-inflammatory ingredients like fresh ginger and garlic-infused olive oil to build rich depth without the need for traditional garlic or onion. By utilizing light coconut milk within safe, low-FODMAP thresholds, you can enjoy a luscious, takeout-style curry completely free of bloating, gas, or stomach irritation. It is the perfect, nutrient-dense choice for anyone managing IBS symptoms, following a strict SIBO protocol, or seeking a quick and healthy single-serving dinner.
Ingredients
- 1 Cod Fillet (5–6 Oz)
- ½ Cup Light Coconut Milk
- ½ Tsp. Curry Powder (No Garlic/Onion)
- ½ Tsp. Grated Ginger
- 1 Tsp. Garlic-infused Olive Oil
- ½ Cup Spinach
- 1 Tsp. Lime Juice
- Salt, to Taste
Preparation
Step 1
Heat garlic-infused olive oil in a skillet over medium heat.
Step 2
Add grated ginger and curry powder. Stir constantly for about 30 seconds to release flavor.
Step 3
Pour in coconut milk and bring to a gentle simmer, stirring occasionally.
Step 4
Carefully place cod fillet into the sauce. Spoon sauce over the fish as it cooks.
Step 5
Cover and simmer for 8–10 minutes, or until fish is opaque and flakes easily.
Step 6
Add spinach and stir until just wilted.
Step 7
Turn off heat and finish with lime juice and salt to taste.
