Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri.
- 4 servings
- Active Time
- 25 minutes
- Total Time
- 50 minutes
- 1/4 cup vegetable oil
- 1 large shallot, thinly sliced into rings
- 1 1/2 tsp. kosher salt, divided, plus more
- 1 2″ piece ginger, peeled, finely grated
- 1/4 cup mild red curry paste
- 3 cups cherry tomatoes
- 1 (5.4-oz.) can coconut cream
- 4 (5-oz.) skinless, boneless cod fillets, patted dry
- 1 cup basil leaves, torn
- 1 Tbsp. fresh lime juice
- Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan 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 and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.
- Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.
- Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.