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In a blender or food processor, blitz the onion, ginger, lime juice, coriander, garlic, lemongrass, ground coriander, turmeric, fish sauce, honey, the oil and salt until smooth.
Heat a wide saucepan over a medium-high heat. Add the paste and cook for 5-6 minutes, stirring slightly and reduces. Meanwhile, in a saucepan filled with hot water, cook the green beans and sugar snap peas with half a teaspoon of salt until tender, and drain.
In a separate saucepan, cook the brown rice according to the packet instructions, if using.
Using the same blender, blend half the coconut milk with the defrosted spinach until smooth. Pour this into the pan along with the remaining coconut milk. Stir well and bring to a gentle simmer.
Lay the cod fillets into the sauce, gently submerging them. Simmer for 10-15 minutes until the fish is cooked through. Season further with salt and lime juice if needed.
Remove from the heat, add the green beans and sugar snap peas, and scatter over a little more fresh coriander and the red chilli.
Serve with the brown rice, or on its own.