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Weeknight Red Curry

Claire Saffitz
  • 120 minutes
  • Serves 4

INGREDIENTS

1 lb

Fish, firm white

6

Garlic cloves

1

(2-inch) piece Ginger

1

Shallot, large

1 1/2 cups

Tomatoes, whole

1 13.5 ounce can

Coconut milk, unsweetened

2 tbsp

Red curry paste

1

Rice noodles, Cooked

1

Kosher salt

2 tsp

Turmeric, ground

2 tbsp

Vegetable oil

1 lb

Mixed vegetables