Spice up your life with this tasty Tomato and Coconut Curry with Cod. Farm Fresh cherry tomoatoes and basil are featured in this recipe, brimmming with flavour and surprisingly quick to cook!
Tomato Coconut Curry with Cod
1/4 C 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 C mild red curry paste
3 C cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 C basil leaves, torn
1 T fresh lime juice
Preheat oven to 300°F. Pour oil into a large wide saucepan & add shallot, cook over med-high until shallot is golden brown, 3–5 min. Transfer shallot to paper towels to drain; season with 1/2 t salt.
Return pan with oil to med-high heat & add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 min. Add tomatoes & cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst & curry just starts to stick to pan, 6–8 min. Remove from heat.
Season fish fillets all over with 1t salt & arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, about 18–22 min.
Transfer fish & curry to a platter. Toss basil with lime juice & a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.