This delicious recipe is modified from one published in the now defunct Vegetarian Today magazine. It's a fun noodle dish for those who are avoiding gluten.
Ingredients
1 15-oz. can coconut milk
4 t. purchased red curry paste (check ingredients to ensure it meets your dietary restrictions)
2 T. canola oil
1/2 c. chopped onion
1 T. minced fresh garlic
1 T. minced fresh ginger
3/4 t. salt
6 oz. fresh green beans, trimmed and halved
1 head of cauliflower, cut into florets
1 bell pepper, seeds and veins removed, sliced (any color is fine, but red is colorific)
juice of 1 lime
8 - 10 oz. dry rice noodles, prepared according to package directions
chopped dry-roasted peanuts, for garnish
Method
(NOTE: You may need to begin boiling water for the rice noodles at the beginning. Check noodle package directions.)
Whisk coconut milk and curry paste together in a bowl, and set aside.
Heat the canola oil in a large deep-sided skillet over medium heat. Sauté the onion, garlic, and ginger until the onion softens, about 5 minutes. Stir in the coconut milk mixture and salt, and bring to a simmer.
Add the green beans and cauliflower, and simmer 7 minutes. Add the bell pepper. Continue to simmer, stirring occasionally, until the veggies soften (about 10 minutes). Stir in the lime juice.
Add the cooked rice noodles to the pan and toss to coat the noodles in the sauce. Garnish each serving with peanuts.
Serves 4.
1 15-oz. can coconut milk
4 t. purchased red curry paste (check ingredients to ensure it meets your dietary restrictions)
2 T. canola oil
1/2 c. chopped onion
1 T. minced fresh garlic
1 T. minced fresh ginger
3/4 t. salt
6 oz. fresh green beans, trimmed and halved
1 head of cauliflower, cut into florets
1 bell pepper, seeds and veins removed, sliced (any color is fine, but red is colorific)
juice of 1 lime
8 - 10 oz. dry rice noodles, prepared according to package directions
chopped dry-roasted peanuts, for garnish
Method
(NOTE: You may need to begin boiling water for the rice noodles at the beginning. Check noodle package directions.)
Whisk coconut milk and curry paste together in a bowl, and set aside.
Heat the canola oil in a large deep-sided skillet over medium heat. Sauté the onion, garlic, and ginger until the onion softens, about 5 minutes. Stir in the coconut milk mixture and salt, and bring to a simmer.
Add the green beans and cauliflower, and simmer 7 minutes. Add the bell pepper. Continue to simmer, stirring occasionally, until the veggies soften (about 10 minutes). Stir in the lime juice.
Add the cooked rice noodles to the pan and toss to coat the noodles in the sauce. Garnish each serving with peanuts.
Serves 4.
No comments:
Post a Comment