Coconut Red Curry Sauce & Noodles

I found this recipe on a link party & really liked the sound of the dish.  It is definitely different than anything I have ever tried, but I really liked it.  The flavors are not as bold as I had imagined them to be, but they marry well together & it has a subtle heat at the end of each bite.  I am a big fan of noodles with vegetables.  They are my favorite combination, & this recipe has some good ones.  This dish originated from Bobby Flay & had tofu & mushrooms in it.  Not for me thanks, I am a picky eater, but I bet chicken or shrimp (for seafood lovers) would go really well in this.
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*Update 4/8/2012: We made this again today & I did 3 Tbsp of Red Curry Paste (instead of 2) & it had a bit more flavor.  It's still not spicy, but was a nicer color & a bit more savory.  We also did some snap peas instead of the cabbage & I really liked the texture that brought to the dish since it's vegetarian.  I have adjusted the recipe below according to my changes.

Coconut Red Curry Sauce & Noodles

Recipe altered from Eat Cake For Dinner by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp canola oil
• 1 (one-inch) piece fresh ginger, grated
• 1/2 medium white onion, finely diced
• 2 medium carrots, peeled & julienned
• 3 Tbsp red curry paste
• 1 (15oz) can unsweetened coconut milk, stirred
• 1 cup napa cabbage, chiffonade
• 1 1/2 Tbsp cornstarch
• 1 1/2 Tbsp COLD water
• 1/2 Tbsp honey
• 3 scallions, chopped at an angle & only the greens
• 2 Tbsp lime juice
• Chopped Fresh Cilantro
• Salt & Black Pepper
• 1/2 lb whole wheat linguini noodles

1. Start water for noodles.  Once water is boiling break noodles in half & cook in boiling water for 11-13 minutes or until directed on package.
2. While noodles are cooking, warm oil in a large skillet over medium heat, & cook ginger, onion, & carrots until starting to soften, about 3-5 minutes.
3. Add red curry paste & cook 1 minute.  Whisk in coconut milk & cook for another 3-5 minutes until carrots are just about fork tender.  Make a slurry with the cornstarch & cold water.  Add slurry to coconut sauce until boiling & sauce thickens.  Add the cabbage & cook 1 minute until starting to wilt.
4. Remove from heat & stir in the honey, scallions, lime juice & cilantro.  Season with salt & pepper.  When noodles are finished, drain them & add to sauce.  Toss & serve.

I found this recipe on a link party & really liked the sound of the dish.  It is definitely different than anything I have ever tried, but I really liked it.  The flavors are not as bold as I had imagined them to be, but they marry well together & it has a subtle heat at the end of each bite.  I am a big fan of noodles with vegetables.  They are my favorite combination, & this recipe has some good ones.  This dish originated from Bobby Flay & had tofu & mushrooms in it.  Not for me thanks, I am a picky eater, but I bet chicken or shrimp (for seafood lovers) would go really well in this.
Pin It


*Update 4/8/2012: We made this again today & I did 3 Tbsp of Red Curry Paste (instead of 2) & it had a bit more flavor.  It's still not spicy, but was a nicer color & a bit more savory.  We also did some snap peas instead of the cabbage & I really liked the texture that brought to the dish since it's vegetarian.  I have adjusted the recipe below according to my changes.

Coconut Red Curry Sauce & Noodles

Recipe altered from Eat Cake For Dinner by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp canola oil
• 1 (one-inch) piece fresh ginger, grated
• 1/2 medium white onion, finely diced
• 2 medium carrots, peeled & julienned
• 3 Tbsp red curry paste
• 1 (15oz) can unsweetened coconut milk, stirred
• 1 cup napa cabbage, chiffonade
• 1 1/2 Tbsp cornstarch
• 1 1/2 Tbsp COLD water
• 1/2 Tbsp honey
• 3 scallions, chopped at an angle & only the greens
• 2 Tbsp lime juice
• Chopped Fresh Cilantro
• Salt & Black Pepper
• 1/2 lb whole wheat linguini noodles

1. Start water for noodles.  Once water is boiling break noodles in half & cook in boiling water for 11-13 minutes or until directed on package.
2. While noodles are cooking, warm oil in a large skillet over medium heat, & cook ginger, onion, & carrots until starting to soften, about 3-5 minutes.
3. Add red curry paste & cook 1 minute.  Whisk in coconut milk & cook for another 3-5 minutes until carrots are just about fork tender.  Make a slurry with the cornstarch & cold water.  Add slurry to coconut sauce until boiling & sauce thickens.  Add the cabbage & cook 1 minute until starting to wilt.
4. Remove from heat & stir in the honey, scallions, lime juice & cilantro.  Season with salt & pepper.  When noodles are finished, drain them & add to sauce.  Toss & serve.