Start by preparing all the ingredients. Finely chop the onion, mince the garlic, and grate the ginger. Slice the bell pepper and carrot and chop the tomatoes. Cut the fish fillets into chunks.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture is fragrant, about 3-4 minutes.

Add the sliced bell pepper, carrot, and chopped tomatoes to the pot. Stir well to combine with the aromatics. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.

Add the red curry paste to the pot, stirring to coat the vegetables evenly. Cook for another 2 minutes to release the flavors of the curry paste.

Pour in the coconut milk and fish or vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.

Gently add the chunks of fish to the pot. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Stir in the fish sauce (if using) and lime juice. Season with salt, pepper, and red pepper flakes (if desired) to taste.

Ladle the hot stew into bowls, garnishing with freshly chopped cilantro.

For an added depth of flavor, you can marinate the fish chunks in a bit of lime juice, salt, and pepper for about 15 minutes before cooking. This will enhance the taste and texture of the fish in the stew.

Creamy Coconut Fish Stew pairs wonderfully with a variety of sides:

Serve over steamed jasmine or basmati rice to soak up the delicious broth.

Accompany with warm naan or crusty bread for dipping.

A side of lightly sautéed greens, such as spinach or Bok choy, complements the stew well.

Garnish with extra lime wedges and a sprinkle of red pepper flakes for those who enjoy additional heat.

Choose a firm white fish that holds its shape well during cooking. Avoid overly delicate fish that might disintegrate in the stew.

Adjust the level of spiciness by adding more or less red curry paste and red pepper flakes to suit your taste.

If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to reduce the liquid.

For a vegetarian version, substitute the fish with tofu or a variety of hearty vegetables like sweet potatoes and zucchini.