Green Curry Coconut Cod

Ingredients

• 1 Tbsp. vegetable oil
• 1 shallot, coarsely chopped
• 1 1" piece ginger, peeled, coarsely chopped
• 2 (heaping) Tbsp. green curry paste (preferably Maesri)
• 1 13.5-oz. can unsweetened coconut milk
• 5 oz. baby spinach
• 1 tsp. dark or light brown sugar
• ¼ tsp. Diamond Crystal or Morton kosher salt, plus more
• 4 5–6 oz. skinless cod fillets, patted dry
• Freshly ground pepper
• 1 Tbsp. fish sauce
• 1 lime
• Steamed rice (for serving)
• 1 red chile (such as Thai or Fresno), thinly sliced
• Cilantro leaves with tender stems (for serving)

Steps

1. Heat 1 Tbsp. vegetable oil in a medium skillet over medium. Add 1 shallot, coarsely chopped, and one 1" piece ginger, peeled, coarsely chopped, and cook, stirring often, until softened slightly, about 2 minutes. Add 2 (heaping) Tbsp. green curry paste and cook, stirring, until fragrant and slightly darkened in color, about 2 minutes. Transfer mixture to a blender; reserve pan. Add one 13.5-oz. can unsweetened coconut milk, 5 oz. baby spinach, 1 tsp. dark or light brown sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt to blender and blend until smooth.
2. Scrape sauce into reserved pan and bring to a simmer over medium-low. Cook until slightly reduced, about 5 minutes.
3. Lightly season four 5–6 oz. skinless cod fillets, patted dry, with salt and freshly ground pepper and nestle into sauce. Cover and cook at a bare simmer until fish is opaque and beginning to flake, 8–10 minutes.
4. Uncover pan and drizzle 1 Tbsp. fish sauce over fish. Cut 1 lime in half; squeeze juice from 1 half over fish. Cut remaining half into wedges for serving.
5. Divide steamed rice among shallow bowls. Place a fillet in each bowl and spoon some sauce over. Top with 1 red chile (such as Thai or Fresno), thinly sliced, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over.