Week 14: Cherry Tomato and Cod Red Curry

Getting crispy out there, folks! Time to switch gears into hearty soups, stews, and curries! Or at least, it felt like it was time today. I found this recipe by googling “what to do with So. Many. Cherry Tomatoes!!!” because this week’s share was full to bursting of these delights. And this recipe also makes use of the onions, garlic, and basil we got in this week’s share. While I splurged on some fancy cod as a special treat, this is a really simple recipe to combine with chicken, chick peas, or tofu, and I bet you could even add some green beans to the tomatoes too!

Cherry Tomato and Cod Red Curry


  • 1/4 cup vegetable oil
  • 1 medium onion 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
  • 1-2 branches of basil leaves chopped
  • 1 Tbsp. fresh lime juice


  1. Preheat oven to 300°F. Pour oil into a large wide saucepan or dutch oven and add onion. Set over medium-high and cook, shaking pan often, until onion is golden brown. Transfer onion to paper towels or clean tea towel to drain; season with 1/2 tsp. salt.

  2. Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan. I followed the original directions and found that I could have simmered it much longer to get the tomatoes more broken down and the sauce a little thicker. Follow your preferences for a soupier or thicker curry at this point, because the oven stage won't thicken it too too much. Remove from heat.

  3. Season fish fillets/tofu all over with 1 tsp. salt and arrange over tomato mixture. (if you are using chicken, I might suggest transferring some of the sauce into a separate baking tray or vessel and starting them baking sooner than the tomatoes because I think chicken might require longer bake times) Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 23-30 minutes, depending on thickness of fillet.

  4. Toss the basil with the lime juice and top each serving of curry with a pinch or handful to taste.