Weeknight Red Curry

Ingredients

• •1 large large shallot
• •6 cloves garlic cloves
• •1 piece ginger
• •2 tablespoons vegetable oil
• •2 tablespoons red curry paste
• •2 teaspoons ground turmeric
• •1½ cups whole peeled tomatoes
• •1 can unsweetened coconut milk
• •1 to taste Kosher salt
• •1 pound mixed vegetables
• •1 pound firm white fish
• •4 servings rice noodles
• •1 cup cilantro
• •1 lime lime wedges

Cooking Instructions

1. 1.

   Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.

   12 min

2. 2.

   Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8-10 minutes. Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes.

   20 min

3. 3.

   Season fish all over with salt and nestle into curry (add a little more water if it's very thick). Return to a simmer and cook just until fish is cooked through, about 5 minutes.

   5 min

4. 4.

   Spoon curry over rice noodles and top with cilantro and a squeeze of lime.

   2 min

5. 5.

   Curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.