VCE: Noodles In Thai Curry Sauce

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* Exported from MasterCook *

 

Noodles In Thai Curry Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 480

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces fresh or dried Chinese noodles

OR linguine

1 1/2 tablespoons roasted peanut oil

3 garlic cloves -- minced

1 teaspoon minced ginger

2 large shallots

thinly sliced into rounds

OR 1/2 onion -- diced

15 ounces canned unsweetened coconut milk

3 tablespoons red Thai curry paste -- up to 4

2 tablespoons soy sauce

2 scallions

thinly sliced into rounds

Fresh basil leaves

(Thai basil -if possible)

and small cilantro sprigs -- for garnish

 

SERVES 4

 

Prepared Thai curry pastes, available at many natural food stores and some

supermarkets, deliver enormous amounts of flavor with ease and make a good

staple for your cupboard. Serve these noodles hot or tepid.

 

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

for fresh, 4 to 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.

 

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