Friday, July 23, 2010

Thai Veggie-Noodle Coconut Curry

Recipe From: Our Best Bites
A Noodles & Co knockoff of Bangkok Curry. I added chicken.1 lb. linguine
12oz pkg frozen stir fry vegetables
1/2 cup green onions
1 medium red, orange, or yellow pepper (thinly sliced)
1 cup mushrooms (sliced)
1 tbsp fresh ginger (minced)
1 tbsp fresh garlic (minced)
1 tbsp curry paste
Juice of 1 lime (plus more limes for garnish)
2-3 tbsp olive oil
1 can of lite coconut milk
2 tbsp soy sauce
2-3 tbsp sweet chili sauce
black or white sesame seeds (for garnish)

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 olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.

Add the sliced red peppers and 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 and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).

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