I cannot get enough curry and coconut! This dish was good, but it could’ve been much better with rice noodles and a more imaginative mix of veggies.
I was cleaning out the fridge and cupboard, so if you decide to try this, please use this as a guideline rather than a recipe.
Thai Noodles & Veggies
chopped cauliflower and broccoli
14 oz. coconut milk
2 T soy sauce
3 T sweet chili sauce
1 – 2 T curry paste
2 T lime juice
1/2 cup sliced scallions
1 cup sliced mushrooms
1 T minced ginger
1-2 garlic cloves, pressed
1 red pepper, thinly sliced
Cook the pasta and blanch the veggies. I was using frozen veggies, so I cooked them for half the time so they wouldn’t get overcooked when I added them to the pasta and sauce.
Whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. Set it aside. The amount and type of curry paste that works best is subjective. I used about 2 T of red curry paste. Green curry paste tends to be spicier, so I’d probably start out with 1 T of green and adjust up to taste.
Heat a bit of peanut oil in a wok over medium-high heat. Add the scallions, mushrooms, ginger, and garlic. Stir-fry until the mushrooms begin to soften, then add the remaining veggies. Stir-fry for a minute or so, then add the sauce mixture and cook it until it begins to boil.
Remove it from the heat, add it to the cooked pasta, let it sit for 5 minutes or so, stir it again, and voila! Dinner is served.
This makes a ton, so consider halving the recipe. I ate the leftovers for lunches. Some foods taste better after the flavors have a chance to mingle in the fridge, this dish went bland, so I do not recommend bulk cooking it.