Weeknight Red Curry

• 1 large shallot
• 6 garlic cloves
• 1 (2-inch) piece ginger, peeled, cut into pieces
• 2 tablespoons vegetable oil
• 2 tablespoons red curry paste
• 2 teaspoons ground turmeric
• 1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can
• 1 (13.5-ounce) can unsweetened coconut milk
• Kosher salt
• 1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
• 1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
• Cooked rice noodles, cilantro leaves with tender stems, and lime wedges (for serving)

1. Pulse 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.
2. 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.
3. 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.
4. Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
5. 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.

shallot, garlic, ginger, vegetable oil, red curry, ground turmeric, tomatoes, unsweetened coconut milk, kosher salt, mixed vegetables, white fish, rice noodles

Taken from www.epicurious.com/recipes/food/views/weeknight-red-curry (may not work)