Coconut Red Curry Sauce And Noodles

Serves: 5

Isabella Feil

1 January 1970

Based on User reviews:

39

Spice

53

Sweetness

59

Sourness

42

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

1 tbsp

Canola Oil

1 cup

Shiitake Mushroom (stemmed and sliced)

1

Ginger (1-inch piece fresh, grated)

1 small

Shallot (finely diced)

1 tbsp

Red Curry Paste

1

Unsweetened Coconut Milk (15-ounce can, stirred)

2 medium

Carrot (julienned)

1 tbsp

Honey

1

Cilantro (chopped fresh, for garnish)

1

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

Heat the oil in a small saucepan over medium heat

2

Cook the mushrooms, ginger and shallots until soft, about 3 minutes

3

Stir in the red curry paste and cook 1 minute

4

Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more

5

Remove from the heat and stir in the honey, scallions, lime juice and cilantro

6

Season with salt and pepper

7

Let cool slightly, and then toss over the noodles