Pat the cod dry with paper towels and season both sides with salt and pepper.

Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat. Add in the cod pieces in a single layer and sear for about 3 minutes per side, until golden brown. Remove and set aside.

Add 1 tablespoon oil to a medium-large pot or dutch oven over medium heat, add diced onions and bell pepper. Cook for 2-3 minutes.

Add the ginger paste, tomato paste, Thai curry paste, Better than Bouillon, turmeric powder, curry powder, cumin powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir and cook for 1 minute, until fragrant.

Pour in the water and coconut milk, stir until well combined and let it simmer for 2-3 until the sauce thickens slightly. Stir in the spinach, then nestle the cooked cod into the sauce in an even layer. Cover with a lid and let simmer over low heat for another 3 minutes, until the cod is cooked through. Sprinkle in the chopped cilantro.

Serve the curry cod over steamed jasmine rice, garnish with some sprouts on top, if desired.Enjoy!