Ingredients
- 1 1/2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, roughly chopped
- 1 1/2-inch piece fresh ginger, peeled and grated
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
- 5 large carrots, peeled and sliced
- 2 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk, well shaken
- 1 1/2 tablespoons fish sauce
- 2 tablespoons lime juice (from 1 lime)
- Kosher salt and freshly ground black pepper
- 4 cups packed baby spinach
- 1 pound firm-fleshed white fish fillets, such as sea bass, halibut, cod, or snapper
- Cooked jasmine rice, for serving
- 1/4 cup cilantro leaves, roughly chopped
- Lime wedges, for squeezing
Instructions
- Heat the coconut oil in a large deep skillet or wide pot over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened and fragrant, about 4 minutes. Add the turmeric, coriander, cumin, and cayenne (if using) and cook until the spices bloom and release their fragrance, about 1 minute more.
- Add the carrots and broth. Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the carrots are completely tender, 20 to 25 minutes.
- Using an immersion blender, blend the curry directly in the pot until smooth and velvety. (Alternatively, carefully transfer to a blender and, working in batches with the steam vent open, blend, then return to the pot.) Stir in the coconut milk, fish sauce, and lime juice, then season with salt and pepper to taste. Stir in the spinach and cook just until it wilts, about 1 minute.
- Pat the fish dry and season all over with salt and pepper. Reduce the heat to low so the curry is just barely simmering, then gently nestle the fish into the sauce. Cover and cook until the fish is opaque and flakes easily when gently pierced with a knife in the center, 10 to 14 minutes, depending on thickness.
- Divide the rice among bowls. Ladle the curry over the rice and top with a piece of fish. Top with cilantro and serve with lime wedges for squeezing.