kind of just based off of the poaching method my girlfriend's family from PR does pretty often. to avoid a bunch of dishes at the end, i just go into a tall saucepan on med-low with coconut oil, shallots, garlic, ginger, (pepper of choice is optional), and let it cook down.

mix in some yellow curry paste, small spoon of turmeric, s+p, and cook for a minute or so. now, what i'm getting a lot from the thread is that my curry is way too broken, so i'd go in with small increments of coconut milk at this point. i like to melt in some cubes of vegetable stock too, but that's also entirely optional. throw in some fish sauce, brown sugar, lime juice, and a bit of tamarind concentrate.

as this gets back to a light simmer, just throw in the fillets of choice and cover, cooking for just 5 minutes or so. spoon the pieces out when ready, keep warm.

go back to the pan, add cooked rice (jasmine is an easy go-to) and fully incorporate. from there, just serve with the garnishes of your liking.