noodles in thai curry sauce (recipe, vegan)

[Guest guest]

I promised this one back when we were talking about peppers. I love

this and it's so simple. The Thai Red Curry Paste I have is vegan. You

have to read labels though (of course you know that.) Sometimes they

sneak in fishy stuff. Also, the red curry paste I have is super flaming

hot. 2 tablespoons in this is enough to make your nose run. I've used 3

before and it was too much for me. I imagine the intensity varies from

brand to brand. Start low and add more is always a good policy.

Sometimes I chuck some fried tofu in here. I think this last time I

threw in some baby spinach. Bok choy would also be good.

 

Laura

 

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Noodles in Thai Curry Sauce

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:20

 

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces fresh or dried Chinese noodles or linguine

1 1/2 tablespoons roasted peanut oil

3 cloves garlic -- minced

1 teaspoon ginger -- minced

2 large shallots -- thinly sliced into rounds, or 1/2

onion, diced

1 can unsweetened coconut milk (15 oz)

3 tablespoons red Thai curry paste -- or more to taste

2 scallions -- thinly sliced into rounds

fresh basil leaves, thai basil of possible --

garnish

small cilantro sprigs -- garnish

 

Cook the noodles in plenty of boiling water until tender -- about 2

minutes for fresh, 4-6 minutes for dried, and slightly longer for

linguine. Drain and rinse well to stop the cooking.

 

Heat the oil in a wok or a skillet until just short of smoking. Add the

garlic, ginger, and shallots and stir-fry over high heat until

softened, about 2 minutes. Add the coconut milk, curry paste, and soy

sauce and stir to break up the paste. Lower the heat and simmer until

everything is well blended, 3 to 4 minutes. If serving hot, add the

noodles and toss until they're warmed through. If serving cold, toss

with the sauce once it's cool. Turn the noodles onto a platter and

garnish with the scallions, basil and cilantro.

 

Source:

" Vegetarian Cooking For Everyone "

Copyright:

" 1997 "