Weeknight Red Curry

Ingredients for Weeknight Red Curry

• 1 large shallot

• 6 gousses d'ail

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

• 2 cuillères à soupe d'huile végétale

• 2 tablespoons red curry paste

• 2 cuillères à café de curcuma moulu

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

• 1 (375g) can unsweetened coconut milk

• Sel kasher

• 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.