|Vegetable Oil||1/4 cup|
|Shallot||1, thinly sliced into rings|
|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.