Coconut Red Curry Sauce & Noodles
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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. 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.
- 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
- 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.
- 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.
- 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.
- 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.