Coconut Fish Curry with Lime

1In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes.

2Stir in the minced garlic (2 cloves) and grated ginger, cooking for an additional minute until fragrant.

3Add the red curry paste (1 tablespoon) to the skillet, stirring well to combine with the onion (1 medium) mixture. Cook for another 2 minutes to release the flavors.

4Pour in the coconut milk, lime juice (2 tablespoons), and fish sauce (1 tablespoon). Stir to combine and bring the mixture to a gentle simmer.

5Add the sliced red bell pepper (1) and sugar (1 teaspoon), cooking for about 5 minutes until the pepper is tender.

6Season the sauce with salt and pepper to taste.

7Gently add the fish fillets to the skillet, spooning the sauce over them. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

8Stir in the spinach leaves (1 cup) and cook for an additional 2 minutes until wilted.

9Remove from heat and stir in the lime zest (1 tablespoon) for a fresh burst of flavor.

10Serve the coconut fish curry hot, garnished with fresh cilantro.