summer curry with snapper, eggplant, and okra

2 tablespoons coconut oil
1 yellow onion, diced
2-inch knob of ginger, peeled and chopped
5 garlic cloves, minced
1 4-oz. jar of Thai red curry paste
2 teaspoons ground turmeric
1 15-oz. can full-fat coconut milk + 1 can of water in the used coconut milk can
2 Asian eggplant, chopped into 1-inch cubes
1 ½ lbs. okra, trimmed and cut into 1-inch chunks
~2 pounds red snapper, skin and pin bones removed, cut into bite-sized pieces
Juice of 1 lime
Handful of chopped cilantro and mint
Kosher salt and black pepper
Toasted peanuts, roughly chopped, for garnish

STEP 1
In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes, until soften. Next, add the ginger and garlic; cook 30 seconds. Add the curry paste, turmeric, a generous pinch of salt, and a few grinds of black pepper. Sauté another minute. Add the coconut milk and water, and bring to a simmer. Add the eggplant and okra. Let the curry simmer for 20-25 minutes, stirring occasionally.

STEP 2
Add the fish and cook about 3-4 minutes, until the fish opaque and flakes away easily. Add in the lime juice and herbs. Serve the curry warm over white rice and top with the toasted peanuts.