Tomato Coconut Curry with Cod
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
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