Coconut Red Curry Sauce and Noodles (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
1. 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. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
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