Weeknight Red Curry

Ingredients for Weeknight Red Curry

• 1 large shallot

• 6 dientes de ajo

• 1 (2-inch) piece ginger, peeled, cut into pieces

• 2 cucharadas de aceite vegetal

• 2 cucharadas de pasta de curry rojo

• 2 cucharaditas de cúrcuma molida

• 350ml whole peeled tomatoes, plus juices from one 425g can or half of one 800g can

• 1 lata (375 g) de leche de coco sin azúcar

• Sal kosher

• 450g mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces

• 450g firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces

• Cooked rice noodles, coriander leaves with tender stems, and 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 colour 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 flavours 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.

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.

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

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.