Ingredients

Instructions

1. 1
   Heat oil in a large pan over medium heat. Add onion and cook for about 3 to 5 minutes or until softened.
2. 2
   Add garlic and ginger, stir and cook for an additional minute. Stir in curry paste and crushed red pepper flakes.
3. 3
   Add bell peppers, salt and black pepper, stirring to coat in curry paste mixture.
4. 4
   Add seafood broth or stock. Bring to a simmer, cover and cook for 5 minutes.
5. 5
   Add coconut milk. Reduce heat to continue simmer and cook uncovered for 5 minutes, stirring often.
6. 6
   Place haddock fillets in sauce and spoon some over top of each fillet. Cover and cook until fish is cooked through, about 10 to 15 minutes. Transfer fish to a plate.
7. 7
   Whisk together cornstarch and cold water in a small bowl until smooth and blended. Stir into the sauce. Cook until the sauce has thickened slightly, about 2 minutes.
8. 8
   Turn off heat, stir in spinach and cook until just wilted.
9. 9
   Return the haddock to the pan. Garnish with cilantro, green onion and lime wedges. Serve over rice if desired.