I discovered this recipe at a link party and was intrigued by the combination of flavors. It’s unlike anything I’ve tried before, and I enjoyed it. The flavors are more subtle than I expected, but they blend nicely, finishing with a gentle heat on the tongue.
I’m a big fan of noodles paired with vegetables — it’s one of my favorite combinations — and this recipe includes several tasty vegetables. The original version, from Bobby Flay, used tofu and mushrooms. I’m a picky eater so I left those out, but chicken or shrimp would work very well if you prefer adding protein.
Coconut Red Curry Sauce & Noodles
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Ingredients
- 1 Tbsp canola oil
- 1 one-inch piece fresh ginger, grated
- ½ medium white onion, finely diced
- 2 medium carrots, peeled & julienned
- 3 Tbsp red curry paste
- 15 oz can unsweetened coconut milk, stirred
- 1 cup napa cabbage, chiffonade
- 1 ½ Tbsp cornstarch
- 1 ½ Tbsp COLD water
- ½ Tbsp honey
- 3 scallions, chopped at an angle & only the greens
- 2 Tbsp lime juice
- Chopped Fresh Cilantro
- Salt & Black Pepper
- ½ lb whole wheat linguini noodles
Instructions
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Bring a large pot of water to a boil for the noodles. Break the linguini in half and cook according to package directions, about 11–13 minutes, until tender.
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While the noodles cook, heat the canola oil in a large skillet over medium heat. Add the grated ginger, diced onion, and julienned carrots. Sauté until the vegetables begin to soften, about 3–5 minutes.
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Stir in the red curry paste and cook for about 1 minute to release the aromas. Whisk in the coconut milk and simmer for 3–5 minutes, until the carrots are nearly fork tender. Mix the cornstarch with the cold water to make a slurry, then stir it into the sauce. Bring to a boil so the sauce thickens. Add the napa cabbage and cook 1 minute until it begins to wilt.
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Remove the skillet from the heat and stir in the honey, scallion greens, lime juice, and chopped cilantro. Season to taste with salt and black pepper. Drain the cooked noodles and toss them with the coconut curry sauce. Serve hot.
Notes
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