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Red Curry Thai Noodles

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Serves 6 | 

On the table in just 15 minutes!

Ingredients:

16 oz brown rice noodles
1 tablespoon olive oil
1 tablespoon fresh grated ginger
4 cloves garlic, minced
1 can full fat coconut milk, 13.5 oz.
2 teaspoons honey
4 tablespoons Thai red curry paste
2 tablespoons soy sauce
2 tablespoons tomato paste
2 tablespoons lime juice
Salt, to taste
Ground black pepper, to taste
1 teaspoon cornstarch

Directions:

  1. Cook noodles according to package instructions. Set aside.
  2. In a pot, combine the olive oil, ginger and garlic. Saute until the garlic is golden brown.
  3. Add the coconut milk, honey, curry paste, soy sauce, tomato paste, lime juice, salt and pepper to the pot. Whisk until smooth.
  4. Bring to a boil then whisk in the corn starch. Reduce heat to low and let simmer for 3 minutes.
  5. Add the noodles to the sauce and let simmer for 5 minutes.
  6. Spoon onto serving plates and enjoy!
Main Ingredient: Noodles
Cooking Method: Stovetop
Course: Side
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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