➊ Heat the Six-Eyed Chilli Crispy Oil in a large pan over medium heat.
➋ Add the ginger and lemongrass and cook for 1-2 minutes until fragrant.
➌ Stir through the Thai curry paste and turmeric and cook for another minute to deepen the flavours.
➍ Pour in the coconut milk, then stir through the fish sauce and lime juice.
➎ Meanwhile, char the bok choy in a hot pan until lightly caramelised and tender.
➏ Nestle the fish fillets into the curry sauce. Cover and simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
➐ Serve the fish over jasmine rice with the charred bok choy and plenty of the coconut turmeric sauce. Finish with fresh coriander and an extra spoonful of Chilli Crispy Oil