Cod in Coconut Milk with Carrots

Cod in Coconut Milk with Carrots
Chef Brainy
What Started it all:
Cod, Carrot, coconut milk, slow cooker

A creamy, flavorful dish that’s perfect for a chilly evening. The cod is tender and falls apart, while the carrots add a pop of color and sweetness.


  • 1 pound cod fillets, cut into 1-inch pieces
  • 2 medium carrots, peeled and sliced
  • 1 can coconut milk
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 bay leaf


  1. Preheat your slow cooker to low heat.
  2. In a large skillet, cook the cod until opaque and flaky. Remove from heat.
  3. Cook the sliced carrots in the skillet until tender.
  4. Combine carrots, cod, coconut milk, thyme, salt, and pepper in the slow cooker. Add bay leaf and cover.
  5. Cook on low for 2-3 hours or until cod is cooked through and sauce has thickened slightly.
  6. Serve hot, garnished with chopped fresh parsley or thyme.

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