Coconut Curry Cod with Bok Choy

Makes 4 servings (1/2 fish fillet, 1 head bok choy, 1/2 cup vegetables, 1/2 cup sauce per serving)


  • 1 cup canned light coconut milk 
  • 1 cup low-sodium vegetable broth
  • Juice from 1 lime 
  • 1 tbsp yellow curry powder 
  • 1 tbsp canola oil 
  • 1 tbsp minced fresh ginger
  • 1 large clove minced garlic
  • 1 tbsp honey or coconut syrup 
  • 2 (8 oz.) cod fillets, cut in half 
  • 4 heads baby bok choy, rinsed and cut in half 
  • 2 medium zucchini, cubed 
  • 1 red bell pepper, thinly sliced 
  • 4 green onions, diced, to garnish 
  • Salt and pepper to taste 


  1. In a high-rimmed pan over medium heat, add coconut milk, vegetable broth, lime juice, curry powder, canola oil, ginger, garlic and honey. Bring to a simmer, then reduce heat to low and cook for 2 minutes. Add cod and cook, covered, until fish is done (fish will be opaque and flake easily), about for 8-10 minutes. 
  2. Meanwhile, place bok choy, bell pepper and zucchini in a large fry pan with ½ cup of water and cook over medium-high heat, covered, until vegetables are tender, about 4 – 6 minutes. 
  3. Divide steamed vegetables and coconut curry sauce among four plates. Top with fish.
  4. Season with salt and pepper to taste and garnish with green onion. Enjoy!


Nutritional analysis per serving: 333 calories, 10 g fat, 32 g protein, 33 g carbohydrate (22 g available carbohydrate), 11 g fibre, 689 mg sodium 

My Viva Plan® Servings: 4 proteins, 4 vegetables, 1 fat