Thai Fish Curry - originally posted Oct 12/14

I bought a bag of frozen fish fillets.  Not the breaded kind, just white fish loins.  (yes, they are actually called loins) They were on sale and it seemed like a good price and fish is healthy, right?  So I bought this package of fish and it hung out in my freezer.  I moved the package every time I reorganized the freezer to fit more rhubarb in there or to find the spinach.  I really didn't know what I wanted to do with it.
I found this recipe, which was actually for halibut.  I didn't have halibut in my freezer, it was some other kind of white fish, but this recipe would take well to fish, chicken or even a can of chick peas if you wanted.  I will be using this recipe again.  Not only is it delicious, you can make the stew in the time it takes to cook your rice.
1 splash of olive oil
1 red, yellow or orange bell pepper, sliced
1/4 cup chopped fresh cilantro (including stems)
2 tsp. grated fresh ginger
1-2 tsp. Thai red or yellow curry paste
1 14 oz. (398 mL) can coconut milk
juice and zest of a lime
1 Tbsp. fish sauce
250 g (or so) white fish, cut into 1-inch pieces
a handful of baby spinach (optional)
steamed rice, for serving
extra cilantro and lime wedges, for serving

In a skillet, heat the oil and saute the pepper for a minute or two.
Add the cilantro and ginger and cook for another minute.

Add the curry paste, coconut milk, lime juice and zest and fish sauce and bring to a simmer; cook, stirring, until the sauce thickens.

Add the fish (and spinach, if using) and cook just until the fish turns opaque.

Serve warm, over steamed rice, topped with extra cilantro and a lime wedge.
This will serve 2 people.