Coconut Red Curry Sauce and Noodles Recipe

Name: Coconut Red Curry Sauce and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1/2 cup stemmed and sliced shiitake mushrooms; One 1-inch piece fresh ginger, grated; 1 small shallot, finely diced; 1 tablespoon red curry paste; One 15-ounce can unsweetened coconut milk, stirred; 1 cup napa cabbage, chiffonade; 2 medium carrots, julienned; 1/2 block extra-firm tofu, large dice; 1/2 tablespoon honey; 3 scallions, green parts only, sliced on a bias; Juice of 1/2 fresh lime; Chopped fresh cilantro, for garnish; Kosher salt and freshly ground black pepper; 1 pound fresh noodles, cooked al dente

Servings: persons

1 tablespoon canola oil
1/2 cup stemmed and sliced shiitake mushrooms
One 1-inch piece fresh ginger, grated
1 small shallot, finely diced
1 tablespoon red curry paste
One 15-ounce can unsweetened coconut milk, stirred
1 cup napa cabbage, chiffonade
2 medium carrots, julienned
1/2 block extra-firm tofu, large dice
1/2 tablespoon honey
3 scallions, green parts only, sliced on a bias
Juice of 1/2 fresh lime
Chopped fresh cilantro, for garnish
Kosher salt and freshly ground black pepper
1 pound fresh noodles, cooked al dente

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.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 1/2 cup stemmed and sliced shiitake mushrooms, One 1-inch piece fresh ginger, grated, 1 small shallot, finely diced, and more.

Yes, Coconut Red Curry Sauce and Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Red Curry Sauce and Noodles

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