Number Of Ingredients 12
Steps:
- Pulse shallot, garlic, and ginger in a food processor to finely chop.
- Heat oil in 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, then add juices. Cook stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
- 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 pout in enough water to cover. Bring to simmer and cook, stirring occasionally, until vegetables are crisp tender, 8-10 minutes.
- 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.
- Serve over rice noodles or rice, squeeze lime and top with cilantro.
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