Thai-Curry Fish With Baby Spinach

• 1 tablespoon peanut oil
• 1 garlic clove thinly sliced
• 3/4 inch fresh ginger piece of, peeled and thinly sliced
• 2 tablespoons Thai red curry paste
• 1 cup coconut milk
• 1 teaspoon white sugar
• sea salt
• 2/3 pound mahi mahi boneless, skinless, or other firm-fleshed fish, cut into 1-1/2 inch pieces
• 3 ounces baby spinach leaves
• 2 teaspoons fish sauce
• fresh lime juice

1. Heat a wok (or large, deep skillet) over medium heat and add the peanut oil. Add the garlic and ginger and stir-fry 1 minute.
2. Add the curry paste, stirring constantly for 30 seconds. Add the coconut milk and sugar and season with salt and pepper. Bring to a light simmer.
3. Add the fish and cover the pan. Simmer 5 minutes. Stir in the spinach leaves and fish sauce and continue simmering until the spinach is wilted and the fish is cooked through, about 2 minutes.
4. Divide the curry between 2 shallow bowls and drizzle with lime juice. Garnish with cilantro and serve.

peanut oil, garlic, ginger, red curry, coconut milk, white sugar, salt, mahi, baby spinach, fish sauce, lime juice

Taken from www.yummly.com/recipe/Thai-Curry-Fish-with-Baby-Spinach-1183925 (may not work)