Name: Weeknight Red Curry
Cook time: 1 hours
Total time: 1 hours
Yield: 4 Servings
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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Alex Lau

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

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