Vegetable Oil | 1/4 cup | |
Shallot | 1, thinly sliced into rings | |
Salt | 2 teaspoons | |
Ginger | 2 inch piece, peeled, finely grated | |
Red Curry Paste | 1/4 cup | |
Cherry Tomatoes | 3 cups | |
Coconut Cream | 1 can (5.4 oz.) | |
Cod Fillets (skinless/boneless) | 4, patted dry | |
Basil Leaves | 1 cup, torn | |
Lime Juice | 1 tbsp. |
(Use fresh ingredients when cooking Tomato Coconut Curry with Cod)
Pour oil into a large saucepan, add shallot.
Set over medium-high and cook, stir often until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
Return pan with oil to medium-high heat, add ginger and curry paste.
Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream, bring to a simmer. Cook until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.
Season fish fillets with 1 teaspoon of salt, arrange over tomato mixture in pan.
Transfer fish and curry to a platter. Toss basil, lime juice, salt in a small bowl. Scatter over curry. Top with crispy shallots.
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