1 Tbsp. vegetable oil
1 large red bell pepper, cored, seeded, and chopped fine
2 shallots, chopped fine
2 Tbsp. red curry paste
3 garlic cloves, sliced thin
1 Tbsp. grated ginger (from a 2" knob)
1 (13.5-oz.) can unsweetened light coconut milk
1 Tbsp. fish sauce
2 tsp. lime zest and 1 Tbsp. lime juice, from 2 limes, plus wedges for serving
1 Tbsp. light brown sugar
4 (6-oz.) skinless cod fillets
1/2 lb. baby bok choy, ends trimmed, leaves and stems separated and rinsed well
4 cups steamed jasmine rice, for serving
1/4 cup unsalted roasted cashews, chopped coarse, for garnish
1/4 cup chopped fresh cilantro, for garnish