Preparation:

Step 1: Prepare the Curry Base

• Heat the coconut oil or vegetable oil in a large skillet or wok over medium heat. Once hot, add the finely chopped onion and sauté for 3–4 minutes until softened and translucent.
• Add the minced garlic, ginger, chopped lemongrass, ground turmeric, ground coriander, and chopped red chilies. Stir well and cook for 1–2 minutes until the mixture becomes aromatic and fragrant.

Step 2: Make the Sauce

• Pour in the can of coconut milk and vegetable stock, stirring to combine everything well. Bring the mixture to a gentle simmer. Add the lime juice and brown sugar (if using). Stir again and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.

Step 3: Cook the Fish

• Season the fish chunks with a pinch of salt. Gently add the fish to the simmering sauce. Cover the skillet and cook for 7–10 minutes, or until the fish becomes opaque and flakes easily when tested with a fork. Be sure not to overcook the fish to keep it tender and moist.

Step 4: Add Vegetables (Optional)

• If you’re including optional add-ins like cherry tomatoes or spinach, stir them in during the last 3–5 minutes of cooking. This will ensure the vegetables remain fresh and tender without being overcooked.

Step 5: Serve

• Taste the curry and adjust the seasoning if necessary, adding more lime juice or salt to suit your preferences. Serve the curry hot over a bed of steamed jasmine rice or rice noodles. Garnish with freshly chopped cilantro leaves and a wedge of lime for an extra burst of freshness.