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Spray a large pan with low-cal oil. Add the onion, garlic, and ginger. Cook on medium heat for 4–5 minutes until softened and fragrant.
Stir in the red curry paste and cook for 1–2 minutes to release the flavours.
Pour in the coconut milk and chicken stock. Stir well and bring to a gentle simmer.
Add the cod fillets to the pan. Spoon some sauce over the top, cover with a lid, and simmer for 8–12 minutes (depending on thickness) until the fish is cooked through and flakes easily.
Finish with a squeeze of fresh lime juice & chilli oil
Meanwhile, cook your rice and lightly steam or pan-fry the pak choi.
Serve the cod with rice, pak choi, and plenty of the coconut sauce.