FISH WITH RED CURRY COCONUT SAUCE ENJOY DAN:

FISH WITH RED CURRY COCONUT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:
1-shallot

6 garlic cloves

2 tablespoon vegetable oil

1 thumb-size fresh ginger, peeled and cut into pieces

2 tablespoons EACH red curry paste, ground coriander and tamarind

2 teaspoon ground turmeric

1/4-teaspoon cayenne

1 (19.5 Oz) can Mae Ploy coconut milk

1 (14 Oz) can whole tomatoes with juice

1 cup tomato puree

1 pound frozen mixed vegetables

1 pound firm white fish (such as halibut, cod skinless tilapia fillets

Cooked rice noodles, cilantro leaves, and lime wedges (for serving)

DIRECTIONS:

1.   Place rice noodle in bowl of boiling water and let rest 20 minutes.

2.   Drain and set aside.

3.   Pulse shallot, garlic and ginger in a food processor to finely chop.

4.   Heat oil in a skillet over medium-heat and when sizzling.

5.   Add shallot mixture, stirring often until golden brown about 4 minutes.

6.   Add curry paste and next 4 ingredients, stir until a curry is dark in color about 3 minutes.

7.   Add tomatoes, tomato puree cook stirring often for about 5 minutes.

8.   Stir in coconut milk, stirring occasionally, cook 8-10 minutes

9.   Add vegetables and pour in enough water to cover.

10.                Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender 8-10 minutes.

11.                Season fish with salt and nestle into curry.

12.                Return to a simmer and cook until fish is cooked through, 4-5 minutes.

13.                Spoon curry over rice noodles and top with cilantro and a squeeze of line juice.

ENJOY DAN:                                               SING SONGS & PLANT SEEDS