Thai Green Curry Butter Cod with Clams

Ingredients

• 600 g Cod Fillet (skinless, boneless, at room temperature)
• 12 pieces Fresh Clams (scrubbed and rinsed)
• 250 g Cherry Tomatoes (halved)
• 2 sticks Lemongrass Stalks (outer layers removed, inner tender part minced)
• 2 cm Galanga Root (peeled and minced)
• 7 pieces Thai Green Chilies (tops and bottoms removed, skin removed, chopped)
• 1 piece Green Chili (sliced for garnish)
• 1 piece Red Chili (sliced for garnish)
• 30 ml Lime Juice (freshly squeezed from 2 limes)
• 90 ml Fish Sauce (Thai style)
• 4 tsp Sugar (granulated)
• 200 g Unsalted Butter (room temperature, cut into cubes)
• 2 tbsp Olive Oil (for roasting tomatoes)
• 1 handful Fresh Mint Leaves (torn)
• 1 handful Thai Basil Leaves (torn)
• 1 handful Coriander Stalks (whole stalks, can be left on)
• to taste Salt (coarse sea salt)
• a pinch Black Pepper (freshly ground)

Instructions

1. Make Green Curry Butter Paste

   Trim the lemongrass, discard the tough outer layers and finely mince the inner tender part. Peel and mince the galanga. Remove the skins of the green chilies, then chop them. Place lemongrass, galanga, chilies, and the juice of two limes into a food processor and blend to a smooth paste. Add half of the room‑temperature butter and blend again until fully incorporated; then whisk in the remaining butter until the mixture is glossy and homogeneous.

   Time: PT10M

2. Roast Cherry Tomatoes

   Preheat the oven to 200°C (gas Mark 6). Toss the halved cherry tomatoes with olive oil, a pinch of salt, and a pinch of sugar on a baking tray. Roast on the lowest rack until the skins blister and the tomatoes are lightly caramelized, about 12 minutes.

   Time: PT12M

   Temperature: 200°C

3. Prepare Chili‑Lime Dressing

   In a small bowl whisk together the juice of two limes, 6 Tbsp fish sauce, 4 tsp sugar, a sliced green chili, a sliced red chili, and a pinch of salt until the sugar dissolves. Adjust seasoning to balance salty, sweet, and heat.

   Time: PT5M

4. Season Cod and Preheat Oven for Baking

   Pat the cod fillet dry, drizzle with a little olive oil, and season generously with coarse sea salt on both sides. Increase oven temperature to 220°C (gas Mark 7) while the tomatoes finish roasting.

   Time: PT5M

   Temperature: 220°C

5. Bake Cod

   Place the seasoned cod on a baking sheet and bake in the hot oven for 8 minutes, or until the flesh is opaque and flakes easily with a fork. If using a smaller piece, bake 5‑6 minutes.

   Time: PT8M

   Temperature: 220°C

6. Add Clams and Finish Butter Sauce

   Remove the cod from the oven. Arrange the fresh clams around the fish on the same tray, pour the remaining green curry butter paste over the cod and clams, and return to the oven for another 5 minutes, or until the clams open and the butter sauce is bubbling.

   Time: PT5M

   Temperature: 220°C

7. Plate and Garnish

   Transfer the cod and clams to a serving plate. Spoon the roasted tomatoes around the fish, add a handful of raw halved cherry tomatoes, and scatter torn mint, Thai basil, and coriander stalks. Drizzle the chili‑lime dressing over the raw tomatoes and herbs. Serve immediately with rice or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cod Fillet: Halibut, Sea Bass
• Instead of Fresh Clams: Mussels
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Lemongrass Stalks: Lemon zest + ginger
• Instead of Galanga Root: Ginger
• Instead of Thai Green Chilies: Jalapeño
• Instead of Green Chili: Serrano
• Instead of Red Chili: Red bell pepper
• Instead of Lime Juice: Lemon juice
• Instead of Fish Sauce: Soy sauce + lime
• Instead of Sugar: Honey
• Instead of Unsalted Butter: Ghee
• Instead of Olive Oil: Neutral oil
• Instead of Fresh Mint Leaves: Cilantro
• Instead of Thai Basil Leaves: Regular basil
• Instead of Coriander Stalks: Parsley

Equipment Needed

• Food Processor or Blender
• Mixing Bowls
• Whisk
• Baking Tray
• Oven
• Tongs
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Blend green curry paste with butter to a smooth emulsion
• Roast cherry tomatoes until blistered but not burnt
• Bake cod just until opaque and flaky
• Add clams and butter sauce and finish cooking until clams open
• Plate with fresh herbs and drizzle dressing at the last moment

Chef Tips from the Video

• Room‑temperature butter emulsifies much better with the aromatics
• A wood‑fire oven adds a subtle smoky note; if unavailable, a very hot conventional oven works fine
• Use a sharp knife to cut the herbs just before plating to preserve their aroma
• Serve with jasmine rice to soak up the flavorful butter sauce

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days

Freezer: Not recommended – texture of fish and clams deteriorates

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The green curry butter paste can be prepared up to 24 hours ahead and kept refrigerated
• The chili‑lime dressing can be made a day in advance; whisk before using
• Roasted tomatoes can be made ahead and reheated briefly before plating

Frequently Asked Questions