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Weeknight Red Curry Recipe
Ingredients
- 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
- 1½ cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can
- 1 13.5-ounce can unsweetened coconut milk
- Kosher salt
- 1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
- 1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
- Cooked rice noodles, cilantro leaves with tender stems, and lime wedges (for serving)
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