Optional garnish of Thai Basil or Makrut lime leaves
Rice for Serving
For the fish, I used frozen Cod pieces, but any fish would work. Once thawed, place fish between 2 paper towels to absorb any moisture prior to cooking.
In a non stick skillet over medium heat, place a teaspoon of oil in the pan. Season the cod on both sides with salt and pepper, then place in the pan and cook for about 2 minutes on each side (depending how thick the fish is). Remove fish and set aside.
Add a tablespoon of oil to the same pan over medium heat, and 1 tablespoon of curry paste. This is for mild-medium spice level, you can add more curry paste or Thai chili's to make it spicier. Allow the curry paste to fry in the oil and break it up with the back of a wooden spoon.
Add 1 can of coconut milk, bring to a simmer, and once curry paste is dissolved, taste and see if fish sauce or sugar is needed. I added a teaspoon of coconut sugar for some sweetness. At this point you can add some vegetables if you like and heat until warm. Once seasoning is where you want it, add fish back into pan. Reduce heat to low and simmer for a 2 minutes to allow the fish to re-heat and absorb the curry.
Serve with your choice of rice and optional garnish of Thai Basil or Makrut lime leaves.