Ingredients: |
Ingredients:
1 lb. linguine or rice noodles (if using rice noodles, soak in hot water for about 1/2 hour and then drain and rinse)
1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots
1/2 c. green onions
1 medium red, orange, or yellow pepper, thinly sliced
1 c. sliced mushrooms (about 6-8 small mushrooms)
1 Tbsp. fresh, minced ginger
1 Tbsp. fresh, minced garlic
1 Tbsp. curry paste
Juice of 1 lime, plus more limes for garnish
2-3 Tbsp. vegetable oil
1 13.5 ounce can of lite coconut milk
2 Tbsp. soy sauce
4 Tbsp. sweet chili sauce (available at Asian markets)
kosher salt and black pepper
Black or white sesame seeds for garnish
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Directions: |
Directions:Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time–you still want them to be quite crunchy. If you’re using fresh veggies, blanch them in boiling water for 1-2 minutes or until they’re tender-crisp.
In a large non-stick skillet or wok, heat the oil over medium-high heat. Add the green onions, mushrooms, ginger, garlic and red peppers and cook until the mushrooms are tender and the garlic is fragrant, about 3 minutes. Be sure to continue stirring constantly to prevent the garlic from burning.
Add the the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again, season with salt and pepper to taste and serve with a sprinkling of sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating). Serves 8 very generously. |
This recipe for Bangkok Curry is from