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Ingredients
- 3 cloves garlic minced
- 1-1/2 tsp Turmeric
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp hot pepper flakes
- 1 14 oz can light coconut milk
- 1 Tbsp vegetable oil
- 1 onion thinly sliced
- 4 tsp minced fresh ginger
- 6 oz broad rice noodles
- 1 lb firm white fish such as tilapia haddock, pollock, or cod, cut into bite-size chunks
- 2 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- Lime wedges optional
Ingredients
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Instructions
- Heat oil over medium heat in a saucepan; cook onion for 3–5 minutes or until softened. Add ginger and garlic; cook for 1 minute. Add turmeric, coriander, salt, and hot pepper flakes; cook for 1 minute. Pour in coconut milk; bring to a boil. Reduce heat and simmer on low for 15 minutes. Meanwhile, cook rice noodles according to package directions.
- Add fish to curry; cook for 3–4 minutes or until fish flakes easily with a fork. Serve fish and sauce over noodles; garnish with cilantro. Serve with fresh lime wedges, if desired. Makes 6 servings.
Recipe Notes
Recipe and photo courtesy of the National Pasta Association.
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