comScore
ADVERTISEMENT

Coconut Red Curry Sauce and Noodles

Coconut Red Curry Sauce and Noodles
Prep Time
10 min
Cook Time
10 min
Yields
4 servings

This zesty vegetarian dish makes for a colourful addition to your dinner table (oh, and it tastes great too!).

ADVERTISEMENT

ingredients

1
Tbsp canola oil
½
cup stemmed and sliced shiitake mushrooms
1
(1-inch) piece fresh ginger, grated
1
small shallot, finely diced
1
Tbsp red curry paste
1
can unsweetened coconut milk, stirred
1
cup napa cabbage, chiffonade
2
medium carrots, julienned
½
block extra-firm tofu, large dice
½
Tbsp honey
3
scallions, green parts only sliced on bias
Juice of ½ fresh lime
Chopped fresh cilantro, for garnish
Kosher salt and freshly ground black pepper
1
lb(s) fresh noodles, cooked al dente
ADVERTISEMENT

directions

Step 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.

Rate Recipe

My rating for Coconut Red Curry Sauce and Noodles
ADVERTISEMENT