Coconut Red Curry Sauce and Noodles

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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 

Kosher salt and freshly ground black pepper

1 pound fresh noodles, cooked al dente


  1. 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.