Quick Red Curry for Busy Nights

Ingredients

Estimated total cost: €16.10 · €4.03/serving

• 1 large shallot, finely mincedEst. price €0.15–€0.35
• 6 cloves of garlic, peeled and crushedEst. price €0.10–€0.25
• 1 (2-inch) piece of ginger, peeled and sliced into thin roundsEst. price €0.20–€0.50
• 2 tablespoons of vegetable oil (heat oil before adding other ingredients for better flavor)Est. price €0.08–€0.20
• 2 tablespoons of red curry paste (adjust amount based on spice preference)Est. price €0.60–€1.20
• 2 teaspoons of ground turmeric (mix with a little oil to enhance its color and flavor)Est. price €0.15–€0.30
• 1 1/2 cups of whole peeled tomatoes, along with the juices from one 15-ounce can or half of a 28-ounce can (crush tomatoes with hands for a chunky texture)Est. price €0.80–€1.50
• 1 (13.5-ounce) can of unsweetened coconut milk (stir well before using)Est. price €1.50–€2.50
• Kosher salt (season dish gradually and taste as you go)Est. price €0.02–€0.05
• 1 pound of assorted vegetables, such as cauliflower, carrots, and/or shallots, cut into 1-inch pieces (cook vegetables starting with the toughest ones first)Est. price €2.00–€4.00

Steps

1. 1

   Begin by pulsing shallot, garlic, and ginger in a food processor until finely chopped. In a large saucepan over medium heat, warm up the oil. Add the chopped shallot mixture and cook while stirring frequently until it turns golden brown, which should take around 4 minutes. Stir in the curry paste and turmeric next; continue to cook and stir until the paste darkens in color and begins to stick to the pan, approximately 3 minutes. Proceed by adding tomatoes that have been broken up by hand along with their juices. Cook this mixture while stirring regularly and scraping off any browned bits from the bottom of the pot until the tomatoes start breaking down and sticking to the pot, about 5 minutes.

2. 2

   Combine coconut milk with salt and stir well. Cook the mixture over low heat, stirring occasionally to avoid any sticking, until it slightly thickens and the flavors blend together, which should take about 8-10 minutes. Introduce the vegetables into the pot and add just enough water to cover them completely. Allow the mixture to come to a simmer and continue cooking while stirring occasionally until the vegetables reach a crisp-tender texture, typically in 8-10 minutes.

3. 3

   Begin by seasoning the fish with salt thoroughly. Place the fish into the curry sauce and adjust the consistency by adding a small amount of water if needed. Allow the mixture to return to a gentle simmer and cook until the fish is just cooked through, which should take approximately 5 minutes.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Red curry is a popular Thai dish known for its spicy and aromatic flavors. It originated in Thailand and has since gained popularity worldwide. The combination of ingredients like red curry paste, coconut milk, and spices reflects the vibrant and diverse culinary traditions of Thai cuisine.

• Seasonal note

  This red curry dish can be enjoyed year-round as the ingredients like shallots, garlic, and ginger are typically available in supermarkets throughout the year. However, using fresh seasonal vegetables can enhance the flavors and nutritional value of the dish.

• Health note

  This red curry is a nutritious meal choice with a good amount of protein from the fish and fiber from the assorted vegetables and rice noodles. It is rich in healthy fats from coconut milk but also has a high saturated fat content, so it's best enjoyed in moderation.