Follow the instructions on the packet to cook your rice.
Using a large frying pan, add the coconut cream, lemon zest, lemon juice, fish sauce, sugar, curry past and garlic. Bring to the boil, reduce to low and simmer for 5 minutes.
Add the fish, cover with a lid and simmer gently for 6-8 minute.
Carefully remove the fish from the sauce. Add the spinach to the sauce and stir for one minute.
Serve on a bed of rice, spoon the sauce over the fish and garnish with some chopped spring onions and julienne red peppers.