Coconut Red Curry Sauce and Noodles

Name: Coconut Red Curry Sauce and Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp canola oil; 2 mediums carrots, julienned; 1 large 1/2 block extra-firm tofu, dice; 4 servings Chopped fresh cilantro, for garnish; 1 1-inch piece fresh ginger, grated; 1 Tbsps honey; 1 Juice fresh lime; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters napa cabbage, chiffonade; 454 grams fresh noodles, cooked al dente; 1 Tbsp red curry paste; 3 scallions, green parts only, sliced on a bias; 1 small shallot, finely diced; 118 milliliters stemmed and sliced shiitake mushrooms; 425 grams unsweetened coconut milk, stirred

Coconut Red Curry Sauce and Noodles requires about 20 minutes from start to finish. This recipe serves 4. One serving contains 777 calories, 23g of protein, and 33g of fat. If you have honey, curry paste, nap It works well as a reasonably priced main course. It is a good option if you're following a dairy free diet.

Instructions

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.

Ingredients you will need

Red Curry Paste

Mushrooms

Shallot

Ginger

Cooking Oil

Equipment you will use

Sauce Pan

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

Ingredients you will need

Coconut Milk

Cabbage

Carrot

Tofu

Equipment you will use

Whisk

Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Green Onions

Cilantro

Honey

Let cool slightly, and then toss over the noodles.

Ingredients you will need

Pasta

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

1Tbsp

canola oil 2mediums

carrots, julienned 1large

1/2 block extra-firm tofu, dice 4servings

Chopped fresh cilantro, for garnish 1

1-inch piece fresh ginger, grated 1Tbsps

honey 1

Juice fresh lime 4servings

Kosher salt and freshly ground black pepper 237milliliters

napa cabbage, chiffonade 454grams

fresh noodles, cooked al dente 1Tbsp

red curry paste 3

scallions, green parts only, sliced on a bias 1small

shallot, finely diced 118milliliters

stemmed and sliced shiitake mushrooms 425grams

unsweetened coconut milk, stirred

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Brundlmayer Kamptaler Terrassen Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.