Method:
1 Heat oil in a deep frying pan. Add onion and ginger and cook for 2-3 minutes or until soft. Add the curry paste and cook for 30 seconds. Stir in the coconut milk and bring to gentle simmer.
2 Add the fish and asparagus to the curry, cook for 3 minutes or until fish is just cooked through. Stir in the spinach. Adjust the consistency with boiling water or fish stock if necessary.
3 Cook rice following packet directions. Spoon rice into serving bowls, spoon over the curry, top with coriander leaves. Serve.