Name: Tomato-Coconut Curry With Cod
Cook time: 25 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 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

A red pot of coconut curry with poached cod and tomatoes.

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.

Recipe notes

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