Weeknight red curry from Bon Appétit Magazine, April 2016 (page 38)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • clcorbi on February 20, 2017

    Made the recipe as written, only subbing a can of chickpeas for the white fish. I really enjoyed this substitution and would try it again in other curries, but this curry was pretty unremarkable (and still took over an hour to cook, making it odd that the word "weeknight" is in the title). There was just too much liquid added, so the curry had to simmer down for very long time to compensate, and ultimately it was still a bit too soupy.

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