1 lb firm white fish fillets (cod, halibut, or tilapia), cut into 1–2″ pieces

1 tablespoon olive oil or coconut oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, diced

1 carrot, sliced

1 small zucchini, sliced

1 can (14 oz) coconut milk (full-fat for richness)

1 cup fish or vegetable stock

1 tablespoon red curry paste (or more to taste)

1 tablespoon fish sauce (or soy sauce)

1 teaspoon brown sugar or palm sugar

Juice of 1 lime

Salt and black pepper, to taste

1/4 cup fresh cilantro (or basil), chopped

Optional: sliced chili or chili flakes for heat

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In a large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, and ginger; sauté 2–3 minutes until fragrant and softened.

Stir in red curry paste and cook 30 seconds to bloom the flavors.

Add bell pepper, carrot, and zucchini; sauté 3–4 minutes until vegetables begin to soften.

Pour in coconut milk and stock, then stir in fish sauce and brown sugar. Bring to a gentle simmer.

Season with salt and pepper.

Gently add fish pieces into the simmering broth. Cook 5–7 minutes until fish is just opaque and flakes easily—do not overcook.

Stir in lime juice and half of the chopped cilantro. Remove from heat.

Taste and adjust seasoning with more salt, lime juice, or curry paste if desired.

Ladle stew into bowls and garnish with remaining cilantro and optional chili. Serve with rice, crusty bread, or rice noodles.