Weeknight Red Curry

Ingredients for Weeknight Red Curry

• 1 large shallot

• 6 garlic cloves

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

• 2 tablespoons vegetable oil

• 2 tablespoons red curry paste

• 2 teaspoons ground turmeric

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

• 1 (375g) can unsweetened coconut milk

• Kosher salt

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.