Thai Red Curry in a Hurry

Three magical words caught my attention in this recipe from the new issue of Food & Wine magazine: "...in a Hurry."

While the author said it could be ready in under an hour, what worked for me was to make the curry sauce two nights before, then finish the rest before serving. It's not quite the same as ordering a box from Blue Apron, but it comes pretty close!

MPM Rating: 4 Persimmons*

Ingredients:

For the Sauce:

1 large shallot, finely chopped
2-3 garlic cloves, finely chopped
2" piece of peeled ginger, grated

1 tablespoon canola or grape seed oil

2 tablespoons red curry paste, preferably Maesri brand, available here
2 teaspoons ground turmeric

1 28 oz. can Italian peeled tomatoes + juice, preferably Italbrand, available here
1 teaspoon Kosher salt, or salt to taste

1 can coconut cream, preferably Deep brand (for richest flavor), available here

1 pound mixed vegetables, cut into 1" pieces (I used green beans, yellow cauliflower and carrots)
1 pound firm white fish (halibut or cod); skin removed and cut into 2" pieces

Additional Ingredients:

1 package rice noodles, preferably Annie Chun's Pad Thai Rice Noodles, available here (Note: There is also an Annie's Vegan noodle available)

Cilantro sprigs, Thai basil sprigs, bean sprouts and/or lime wedges for garnish

Directions for Sauce:

1. In a food processor, add the shallot, garlic and ginger to get a fine chop and good mixture.

2. Heat the oil in a dutch oven over medium heat. Add the shallot mixture and cook until golden brown, about 2-3 minutes; stir often.

3. Add the curry paste and turmeric; cook until the mixture thickens, about 1-2 minutes.

4. Loosely separate the tomatoes from the juice. Add the tomatoes to the pot, breaking them up with your hands. Stir to combine. Then add the tomato juice and salt. Stir and cook until the tomatoes start to break down, about 8 minutes.

5. Stir in the coconut milk and cook until the sauce is slightly thickened, about 4-5 minutes.

Note: Sauce can be stored in the refrigerator in a covered dish for up to 3 days.

Finishing the Dish:

1. Prepare the rice noodles according to package instructions and set aside.

2. Par boil the vegetables in a separate pot and set aside. (Alternatively, roast chopped veggies on an oiled baking sheet in 425 degree F oven until almost cooked through. Set aside.)

3. Heat the curry sauce to a medium simmer.

4. Season the fish with salt and nestle into the curry sauce.

5. Add the vegetables and heat everything through making sure the fish is cooked, about 8 minutes. The fish is done at 130º F. internal temperature.

6. Spoon the curry over the noodles, add the garnishes, and serve.

Serves 4 - 6.

#paleo #thai #curry #fish #rice #coconut #rice #noodles #recipe #healthyeating #cleaneating

Recipe adapted from Food & Wine Magazine April 2016 issue.

*MPM Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.