Weeknight Red Curry
Weeknight Red Curry is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Pulse shallot, garlic, and ginger in a food processor to finely chop.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse shallot, garlic, and ginger in a food processor to finely chop.
Heat oil in a large saucepan over medium.
Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.
Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
Add tomatoes, breaking up with your hands, then juices.
Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
Stir in coconut milk and season with salt.
Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
Add vegetables and pour in enough water to cover.
Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
Season fish all over with salt and nestle into curry (add a little more water if it’s very thick).
Return to a simmer and cook just until fish is cooked through, about 5 minutes.
Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
Curry base (without vegetables or fish) can be made 3 days ahead.
Cover and chill.
Reheat over medium-low, adding water to thin as needed.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.