1 lb firm white fish fillets (such as cod, tilapia, halibut), cut into chunks

1 (14 oz) can coconut milk

1 cup fish or vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1‑inch piece fresh ginger, grated

1 bell pepper, sliced

1 carrot, sliced

2 tomatoes, chopped

1 Tbsp red curry paste

2 Tbsp olive oil

1 Tbsp fish sauce (optional)

Juice of 1 lime

Salt, pepper, and red pepper flakes (optional)

Fresh cilantro, chopped, for garnish

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Prepare all ingredients: chop onion, garlic, ginger; slice pepper and carrot; chop tomatoes; cut fish into chunks.

In a large pot or Dutch oven, heat olive oil over medium. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant and translucent.

Add bell pepper, carrot, and tomatoes; stir and cook another 5 minutes.

Stir in red curry paste and cook for 2 minutes to awaken flavors.

Pour in coconut milk and broth, bring to a gentle boil, then reduce to simmer for ~10 minutes to meld flavors.

Gently add fish chunks and simmer for 5–7 minutes, until fish is cooked through and flakes easily.

Stir in fish sauce (if using), lime juice, salt, pepper, and optional red pepper flakes. Taste and adjust seasoning.

Serve hot, garnished with chopped cilantro. Ideal over rice or with crusty bread for soaking up the fragrant broth.