• 1 tbsp coconut oil or avocado oil
• 2 tbsp red curry paste
• 350 ml coconut cream
• 240 ml water
• 1 tbsp fish sauce
• 900 g white fish fillets, cubed
• 450 g bok choy, thinly sliced
• salt, to taste

Instructions

1. Heat the oil in a large saucepan, add the curry paste, and fry on moderate heat for 2-3 minutes to activate the spices.
2. Add the coconut cream, water, and fish sauce and bring to a boil.
3. Carefully add the fish pieces and reduce the heat. Simmer for 10 minutes.
4. Add the bok choy and cook for another 3-4 minutes.
5. Serve in large bowls.