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Coconut Red Curry Sauce with Noodles

I found this recipe on a link party & really liked the sound of the dish. It is definitely different than anything I have ever tried, but I really liked it. The flavors are not as bold as I had imagined them to be, but they marry well together & it has a subtle heat at the end of each bite.

Coconut Red Curry Sauce with Noodles

I am a big fan of noodles with vegetables. They are my favorite combination, & this recipe has some good ones. This dish originated from Bobby Flay & had tofu & mushrooms in it. Not for me thanks, I am a picky eater, but I bet chicken or shrimp (for seafood lovers) would go really well in this.

Coconut Red Curry Sauce with Noodles

Coconut Red Curry Sauce & Noodles

Ingredients

  • 1 Tbsp canola oil
  • 1 one-inch piece fresh ginger, grated
  • 1/2 medium white onion, finely diced
  • 2 medium carrots, peeled & julienned
  • 3 Tbsp red curry paste
  • 1 (15oz) can unsweetened coconut milk, stirred
  • 1 cup napa cabbage, chiffonade
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 Tbsp COLD water
  • 1/2 Tbsp honey
  • 3 scallions, chopped at an angle & only the greens
  • 2 Tbsp lime juice
  • Chopped Fresh Cilantro
  • Salt & Black Pepper
  • 1/2 lb whole wheat linguini noodles

Instructions

  1. Start water for noodles. Once water is boiling break noodles in half & cook in boiling water for 11-13 minutes or until directed on package.
  2. While noodles are cooking, warm oil in a large skillet over medium heat, & cook ginger, onion, & carrots until starting to soften, about 3-5 minutes.
  3. Add red curry paste & cook 1 minute. Whisk in coconut milk & cook for another 3-5 minutes until carrots are just about fork tender. Make a slurry with the cornstarch & cold water. Add slurry to coconut sauce until boiling & sauce thickens. Add the cabbage & cook 1 minute until starting to wilt.
  4. Remove from heat & stir in the honey, scallions, lime juice & cilantro. Season with salt & pepper. When noodles are finished, drain them & add to sauce. Toss & serve.
author: Amber | Dessert Now Dinner Later /
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 Recipe altered from Eat Cake For Dinner