Ingredients
Equipment
Method
Cooking Steps
- Heat the oil in a large skillet over medium heat until it shimmers, about 1-2 minutes.
- Add a finely chopped medium onion to the skillet and sauté for about 5 minutes until translucent and fragrant.
- Add minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes until fragrant.
- Stir in red curry paste and cook for about 1 minute to bloom the spices.
- Pour in coconut milk, fish sauce, and brown sugar; stir to combine and bring to a gentle simmer for about 2-3 minutes.
- Add white fish fillets cut into chunks, coating well in the sauce and cook for 5-7 minutes until opaque.
- Stir in halved cherry tomatoes and spinach, cooking for another 2-3 minutes until spinach wilts.
- Remove from heat and squeeze lime juice over the curry; season with salt and pepper to taste.
- Ladle into bowls, garnished with fresh cilantro if desired, and serve immediately.
Nutrition
Notes
Taste the sauce and adjust seasonings before serving for a perfectly balanced curry. Consider pairing with jasmine rice or crusty bread.