Plug in a 6-quart slow cooker and let it preheat on the high heat setting; in the meantime, whisk together the 14 oz (397g) of coconut cream and 14 oz (397g) of water in a bowl until perfectly smooth.

Place the 1. 2 lbs (544g / 19.2 oz) of cubed wild-caught fish into the slow cooker, evenly spread the 4 tbsp (57g / 2.01 oz) of red curry paste over the fish fillets, and then pour in the blended coconut cream mixture.

Shut the slow cooker with the lid and cook for exactly 2 hours on the high heat setting or 4 hours on the low heat setting until the fish is fork-tender.

Add the 18 oz (510g) of spinach leaves into the pot and continue cooking for 20 to 30 minutes, or until the spinach leaves completely wilt into the sauce.

Adjust Your Heat Level: Organic red curry pastes can vary wildly in their spice levels depending on the brand. If you are sensitive to heat, start with 2 tablespoons (1 oz / 28g) and taste the sauce before adding the rest.

Don't Overcook the Spinach: Add the fresh spinach at the very end as instructed. Spinach takes just minutes to wilt in the residual heat.

Cooking it for the full duration would result in a muddy color and mushy texture.