Weeknight Red Curry

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.

I’m bringing this to share at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

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

1. Pulse shallot, garlic, and ginger in a food processor to finely chop.
2. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.
3. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

One Year Ago:

• Chicken Goulash with Biscuit Dumplings

Two Years Ago:

• Mr. BrookCook’s Mother’s Day Dinner: Aji de Gallina

Three Years Ago:

• Chana Dal (Split Chickpeas), New Delhi-Style
• Spinach cooked with Onions (Mughlai Saag)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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