Photo: Coconut Red Curry Sauce and Noodles Recipe
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.
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By thee dahlialover
Seattle
on July 18, 2012
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I like this recipe a lot. I would actually add more veggies to it. The curry paste I used was from my local Asian Market. I used just over a tablespoon of it and it was too spicy! So I guess the store bought curry pastes vary quite a bit! I'm going to make this for my parents when they come and will cut back on the paste a bit but add more coconut milk, lime and salt.
By amyjeanb_10867160
Brockton, MA
on March 19, 2012
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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
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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.
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