Coconut Red Curry Sauce & Noodles
Yields 4 servings
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
- 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.