My husband has been saying that we really should incorporate more fish into our diet. I know that he’s probably right. So, I was very proud to serve not only one, but TWO fish dinners in one week. The first was a super quick and fresh pan-roasted fish dish. (I’ll share that in a separate post.) The second was this quick red curry. I thought it was just me, but we all decided that the fish overpowered an otherwise delicious dish. (I am open to another opinion though!) I made it again with my go-to protein, boneless, skinless chicken thighs, and it was a winner in my house. Maybe fish once a week is enough for us. 😉
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used two broccoli crowns, one red bell pepper, two carrots, and one large shallot in the mixed vegetables. We ate it over fresh rice noodles; I think it would also be wonderful with rice. It was absolutely delicious and faster than takeout.
Yield: Serves 4
- 1 large shallot
- 6 large garlic cloves
- 1 2-inch piece ginger, peeled, cut into pieces
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1½ cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can (I cheated and used diced tomatoes.)
- 1 13.5-ounce can unsweetened coconut milk
- coarse salt
- approximately 1 pound mixed fresh vegetables (such as broccoli, cauliflower, red bell peppers, carrots, and/or shallots), cut into 1-inch pieces
- 1 pound firm white fish (such as halibut or cod), skin removed or 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 12 to 24 oz fresh rice noodles, cooked according to package directions
- minced and whole cilantro leaves, for serving
- lime wedges, for serving
- 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.
- 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 (limit to 1/2 to 1 cup to prevent the sauce from becoming too thin). Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
- Season fish or chicken 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 meat is cooked through, about 5 minutes.
- Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
Do Ahead: 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.
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