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Heat 1 Tbsp. vegetable oil in a medium skillet over medium. Add 1 shallot, coarsely chopped, and one 1" piece ginger, peeled, coarsely chopped, and cook, stirring often, until softened slightly, about 2 minutes. Add 2 (heaping) Tbsp. green curry paste and cook, stirring, until fragrant and slightly darkened in color, about 2 minutes. Transfer mixture to a blender; reserve pan. Add one 13.5-oz. can unsweetened coconut milk, 5 oz. baby spinach, 1 tsp. dark or light brown sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt to blender and blend until smooth.
Scrape sauce into reserved pan and bring to a simmer over medium-low. Cook until slightly reduced, about 5 minutes.
Lightly season four 5–6 oz. skinless cod fillets, patted dry, with salt and freshly ground pepper and nestle into sauce. Cover and cook at a bare simmer until fish is opaque and beginning to flake, 8–10 minutes.
Uncover pan and drizzle 1 Tbsp. fish sauce over fish. Cut 1 lime in half; squeeze juice from 1 half over fish. Cut remaining half into wedges for serving.
Divide steamed rice among shallow bowls. Place a fillet in each bowl and spoon some sauce over. Top with 1 red chile (such as Thai or Fresno), thinly sliced, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over.