WEEKNIGHT RED CURRY

Weeknight Red Curry image

Number Of Ingredients 12

6 cloves Garlic
2 inch piece piece Ginger
2 tablespoons Vegetable oil
2 tablespoons Red curry paste
2 teaspoons Ground Turmeric
1-15 oz can Whole peeled tomatoes, plus juices
1-13.5 oz can Unsweetened Coconut milk
1 teaspoon Kosher salt
1 pound Mixed Vegetables (cauliflower, carrots, shallots)
1 pound White fish (Halibut or cod), skin removed, cut into 2" pieces
4 wedges Lime
1 Shallot

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.