This Thai red curry dish is a vibrant, aromatic meal.

The combination of tender sweet potatoes, peas and omega-3-rich cod makes this dish a powerhouse for reducing inflammation.

This nutritious curry gets a boost from fiber-packed sweet potatoes and omega-3-rich black cod.

Image of Red Thai Curry Poached Cod in a bowl

Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Add 3 tablespoons curry paste; cook, stirring often, until darkened and fragrant, about 1 minute.

Stir in 112 cups peas.

Season 4 cod fillets with the remaining 14 teaspoon salt.

Ingredients for Red Thai Curry Poached Cod

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Remove from heat; carefully transfer the fish to 4 bowls.

Garnish with cilantro leaves, if desired.

Its rich, buttery texture makes it a standout choice for this dish that pairs perfectly with the curry.

Image of aromatics sautéing for Red Thai Curry in pot.

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

It packs in plenty of vegetables, which contain fiber and antioxidants.

This dish is great on its own or served over brown rice or whole-grain noodles.

Image of Red Thai Curry in a pot.

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Image of Red Thai Curry Poached Cod in a dutch oven

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley