Ingredients
- 1 tablespoon canola oil
- 1/2 cup stemmed and sliced shiitake mushrooms
- One 1-inch piece fresh ginger, grated
- 1 small shallot, finely diced
- 1 tablespoon red curry paste
- One 15-ounce can unsweetened coconut milk, stirred
- 1 cup napa cabbage, chiffonade
- 2 medium carrots, julienned
- 1/2 block extra-firm tofu, large dice
- 1/2 tablespoon honey
- 3 scallions, green parts only, sliced on a bias
- Juice of 1/2 fresh lime
- Chopped fresh cilantro, for garnish
- Kosher salt and freshly ground black pepper
- 1 pound fresh noodles, cooked al dente
Directions
Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 6 reviews
By amyjeanb_10867160
Brockton, MA
on March 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A bit bland for my tastes but a good basic recipe. I added about an extra 1/4 cup lime juice, just under 1/4 cup honey and about 6 extra tablespoons of red curry paste. I'll do it again using the same modifications.
By lmdesimo
on February 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Overall a solid recipe. A good quality curry paste is a must. I used a jar from my local grocer and had to use twice as much as the recipe called for. Next time I'll go out of my way to get the good stuff. I will also probably add the cabbage a little later, five minutes is way too long for a chiffonade cut. Apart from those minor changes the flavors were excellent and I'm always happy to find a recipe that my vegetarian friends can take part. Will definitely be making this again.
By celdry
Fort Worth, TX
on February 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Totally delicious. We made it with chicken thighs instead of tofu and it doubled the recipe. We had to add extra paste and extra coconut milk to have enough sauce for the noodles. We just kept adding and tasting it until the curry flavor was strong. I knew it was going to lose flavor when we added the noodles and it did. The coconut milk made it so creamy and the red curry wasn't spicy hot at all. This will be on rotation now for dinner.
Read all 6 reviews