Coconut Red Curry Sauce & Noodles

Ingredients

• 1 Tbsp canola oil
• 1 one-inch piece fresh ginger (grated)
• 1/2 medium white onion (finely diced)
• 2 medium carrots (peeled & julienned)
• 3 Tbsp red curry paste
• 15 oz can unsweetened coconut milk (stirred)
• 1 cup napa cabbage (chiffonade)
• 1 1/2 Tbsp cornstarch
• 1 1/2 Tbsp COLD water
• 1/2 Tbsp honey
• 3 scallions (chopped at an angle & only the greens)
• 2 Tbsp lime juice
• Chopped Fresh Cilantro
• Salt & Black Pepper
• 1/2 lb whole wheat linguini noodles

Instructions

1. 1

   Start water for noodles. Once water is boiling break noodles in half & cook in boiling water for 11-13 minutes or until directed on package.

2. 2

   While noodles are cooking, warm oil in a large skillet over medium heat, & cook ginger, onion, & carrots until starting to soften, about 3-5 minutes.

3. 3

   Add red curry paste & cook 1 minute. Whisk in coconut milk & cook for another 3-5 minutes until carrots are just about fork tender. Make a slurry with the cornstarch & cold water. Add slurry to coconut sauce until boiling & sauce thickens. Add the cabbage & cook 1 minute until starting to wilt.

4. 4

   Remove from heat & stir in the honey, scallions, lime juice & cilantro. Season with salt & pepper. When noodles are finished, drain them & add to sauce. Toss & serve.