Spicy Asian Fish Curry Recipe

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.

Add the red curry paste, turmeric, and cumin and stir to combine.

Add the coconut milk, stock, fish sauce, and brown sugar, and stir to combine.

Bring the mixture to a simmer and add the fish chunks and red bell pepper.

Cook for 10-12 minutes or until the fish is cooked through and the sauce has thickened.

Season with salt and pepper to taste.

Serve with steamed rice and garnish with fresh cilantro.