Veggies and Noodles with Thai Coconut Curry Sauce
Ingredients
- 1 lb. linguine
- 1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots
- 1/2 c. green onions
- 1 medium red, orange, or yellow pepper, thinly sliced
- 1 c. sliced mushrooms (about 6-8 small mushrooms)
- 1 Tbsp. fresh, minced ginger
- 1 Tbsp. fresh, minced garlic
- 1 Tbsp. curry paste
- Juice of 1 lime, plus more limes for garnish
- 2-3 Tbsp. vegetable oil
- 1 13.5 ounce can of lite coconut milk
- 2 Tbsp. soy sauce
- 4 Tbsp. sweet chili sauce
- kosher salt and black pepper
- Black or white sesame seeds for garnish
Instructions
- Cook pasta according to the package directions.
- In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice.
- While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time–you still want them to be quite crunchy. If you’re using fresh veggies, blanch them in boiling water for 1-2 minutes or until they’re tender-crisp.
- In a large non-stick skillet or wok, heat the oil over medium-high heat. Add the green onions, mushrooms, ginger, garlic and red peppers and cook until the mushrooms are tender and the garlic is fragrant, about 3 minutes. Be sure to continue stirring constantly to prevent the garlic from burning.
- Add the the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles.
- Toss to combine and then allow the mixture to stand for 5 minutes. Toss again, season with salt and pepper to taste and serve with a sprinkling of sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).
- **Pretty Spicy. Reduce the amount of Curry Paste if you want less spicy.
- Recipe Type : Pasta, Pizza and Pasta
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