StirCrazy! Curried Capellini

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* Exported from MasterCook *

 

Curried Capellini

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon peanut oil

1 medium to large sweet onion -- chopped

8 cloves garlic -- minced

1/2 red jalapeno chile -- cored and minced

1 large carrot -- julienned

1 medium to large red bell pepper -- cut to match the carrot

1 teaspoon grated peeled fresh ginger

1 tablespoon lightly toasted curry powder

Preferably a Sri Lankan blend -- see tip

1 teaspoon ground turmeric

1 cup vegetable stock

1 cup coconut milk

2 tablespoons fresh lime juice

2 tablespoons shoyu or natural soy sauce

1 pound capellini -- cooked al dente

Salt -- to taste

4 cups well-rinsed coarsely chopped spinach leaves

or 6 cups spinach

4 red radishes -- cut into matchsticks

1/4 cup finely chopped unsalted dry-roasted peanuts

1/2 cup chopped fresh cilantro

or 3/4 cup minced rau ram leaves

 

Set a wok over high heat. Pour the oil around the rim and swirl it to coat the

pan. Add the onion and stir-fry for about 2 minutes, until translucent.

Gradually add the garlic, jalapeno, carrot, bell pepper, and ginger, continuing

to stir-fry for several minutes. Add the curry powder and turmeric and stir-fry

briefly.

 

Add the stock and bring to a simmer. Cook gently for several minutes, stirring

often, until the vegetables are just tender. Add the coconut milk, lime juice,

shoyu, and capellini. Stir gently over low heat until the noodles are warm and

saturated with sauce. Season with salt.

 

Divide the spinach among four plates. Arrange the noodles on top, garnished with

the radishes, peanuts, and cilantro. Serve immediately.

 

TIPS: Cheney uses a locally mixed lightly toasted SRI LANKAN CURRY powder,

composed of coriander, cumin, fennel, cardamom, Ceylon cinnamon, curry leaves,

and spices. Prepare a similar blend or substitute your own favorite curry spice

mixture. RAU RAM is also called Vietnamese coriander; the herb has a lemony

undertone.

 

Source:

" Chapter: Oodles of Noodles "

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Per Serving (excluding unknown items): 741 Calories; 26g Fat (30.4% calories

from fat); 22g Protein; 109g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol;

974mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0

Fruit; 5 Fat.

 

NOTES : Savor these spicy, coconut milk to coated fine noodles with flashes of

red, orange, and bright green. Substitute a thicker noodle if you prefer.

[Calories: 599; Total fat: 19 g; Protein: 16 g; Carbohydrates: 84 g;

Cholesterol: 0 g; Sodium: 757 mg]

 

Nutr. Assoc. : 0 5203 0 20103 0 2236 0 492 2130706543 0 0 0 0 1396 0 0 1423 0

1223 4408 0 0

 

 

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