Sunday, May 15, 2016

Thai Red Curry in a Hurry

Three magical words caught my attention in this recipe from the new issue of Food & Wine magazine: " 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: 2.5 Persimmons*


1 large shallot, finely chopped

4-6 garlic cloves, finely chopped
2" piece of peeled ginger, finely chopped
2 tablespoons grape seed oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes + juice from 1 15-ounce can or 1/2 juice from 28-ounce can
1 can Trader Joe's Coconut Cream (for richest flavor)
Kosher Salt

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
1 package of cooked rice noodles

Cilantro sprigs and lemon 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 grape seed oil in a large saucepan over medium heat. Add the shallot mixture and cook until golden brown, about 4 minutes; stir often.
3. Add the curry paste and turmeric; cook until the mixture thickens, about 3 minutes.
4. Add the tomatoes, breaking them up with your hands, then the tomato juice. Stir and cook until the tomatoes start to break down, about 5 minutes.
5. Stir in the coconut milk and salt and cook until sauce is slightly thickened, about 8-10 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 and set aside.
2. Heat the curry sauce to a medium simmer.
3. Par boil the vegetables separately and set aside.
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 5 minutes. (Note: I fried the fish pieces in hot grape seed oil for about 1 minute for extra flavor and then added them to the sauce)
6. Spoon the curry over the noodles, add the garnishes, and serve.

Serves 4.

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

Recipe adapted from Food & Wine Magazine April 2016 issue.

*New feature starting this week:  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.

No comments:

Post a Comment