Veggies and Noodles with Thai Coconut Curry Sauce

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This was good, and it had potential to be more good. I noted changes below in bold, as well as what we will do differently next time. As is, they get a 7.5.  The recipe came originally from ourbestbites.com.

Veggies and Noodles with Thai Coconut Curry Sauce

Inspired by  The Colorado Connection

Ingredients:

1 lb. linguine or rice noodles (if using rice noodles, soak in hot water for about 1/2 hour and then drain and rinse) we used rice noodles, and it was a whole package, which was a bit much. I might do less, like 2/3 package

1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots We just did an organic ?normandy? mix from Costco with cauliflower, broccoli, carrots, etc.

1/2 c. green onions we only had 2 green onions, and it definitely needed more

1 medium red, orange, or yellow pepper, thinly sliced we did red pepper

1 c. sliced mushrooms (about 6-8 small mushrooms) it needs more than this

1 Tbsp. fresh, minced ginger

1 Tbsp. fresh, minced garlic it needs way more than this, probably double

1 Tbsp. curry paste we couldn’t find this at the store, so we did 1 1/2 tsp. dry curry power, and it needed more. Probably almost another full teaspoon. We also added 1 tsp. smoked paprika. Also, you can see the sauce is thin, so it could use some cornstarch if you don’t have 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 it needs more soy, probably another 1-2 T.

4 Tbsp. sweet chili sauce (available at Asian markets) We will reduce this next time by at least 1 T.

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). Serves 8 very generously, so if you can find an extra use for the other half of that can of coconut milk, I say go for it…

Article printed from Our Best Bites: http://ourbestbites.com

URL to article: http://ourbestbites.com/2010/07/veggies-and-noodles-with-thai-coconut-curry-sauce/

 

Mel’s Source

recipe retrieved 6/15/15 from http://ourbestbites.com/2010/07/veggies-and-noodles-with-thai-coconut-curry-sauce/?printthis=1&printsect=1

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