Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
Add the kale and stir through for 1-2 minutes until wilted.
If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).
Can I make it ahead?
You can make the paste ahead or you can make the whole thing ahead. Cool quickly, then cover and refrigerate for up to two days.The fish won't be quite as tender when reheated, and may break apart more, but it's still delicious. Reheat in a pan over a medium heat until piping hot throughout. Don't let it boil rapidly, as the coconut milk in the sauce may split..
Will it freeze?
I prefer this dish freshly cooked, but it can be frozen. Cool quickly the dish, then cover and freeze for up to a month. Defrost thoroughly in the fridge overnight, then reheat in a pan over a medium heat until piping hot throughout. Don't let it boil rapidly, as the coconut milk in the sauce may split. You may find the sauce is thinner after defrosting. Stir in a little cornflour/cornstarch and cold water slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) to the hot sauce until thickened to your liking..
Can I make a vegetarian version?
Yes, replace the fish with cooked sweet potato and chickpeas (or you could use tofu or another meat replacement) for a veggie version (you'll need to replace the stock and fish sauce for veggie versions too).Nutritional Information is per serving, WITHOUT the serving suggestion of boiled rice.