I use a green curry paste for this recipe which really cuts down on cooking time, but I do recommend using fresh aromatics like shallot, ginger, and garlic.
For the liquids in my curry I use a mix of coconut milk and chicken stock. You could use any stock you wanted or even just coconut milk if you wanted a very thick curry.
Add the cod and other vegetables with just a few minutes left of simmering. They cook very quickly and you don't want to boil them into nothing.
Garnish the Cod Curry Bowls with Fresno peppers, and cilantro and serve it up over white rice. Enjoy!