Step 1

Add 1 tablespoon coconut oil to large pan and sauté onion and garlic until the onions are translucent. Add ginger, carrots, red pepper, celery, and cook until desired texture. Add coconut cream, red curry paste, and salt or soy sauce if desired. When the curry is nearly boiling add in spinach leaves. Squeeze in half of lime. Reduce heat when spinach has wilted.

Step 2

In separate pan sauté fish in remaining coconut oil over medium heat for 3-4 min. per side, or until flaky.

Step 3

Pour curry over rice. Place fish on top and squeeze remainder of lime over it.