Harvest Fresh Nantes Carrot, Spinach Red Curry Fish Stew

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Servings 4

Prep. Time 30 minutes

Cooking Time 45 minutes

    • 6 Harvest Fresh Gourmet Garlic cloves
    • 1 (2-inch) piece ginger, peeled, cut into pieces
    • 1 pound mixed vegetables (Cauliflower, Harvest Fresh Nantes Carrots, 1 bag Harvest Fresh Spinach and 1 Large Harvest Fresh Gourmet Shallot), cut into 1-inch 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 28-ounce can
    • 1 (13.5-ounce) can unsweetened coconut milk
    • Kosher salt
    • 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)
    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.

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

    Put handfuls of spinach into pot and let start to wilt.

    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. Enjoy!