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Roasted Salmon With Lemon Thyme Crust
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Red Curry Thai Noodles
Serves 6 |
On the table in just 15 minutes!
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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:
- Cook noodles according to package instructions. Set aside.
- In a pot, combine the olive oil, ginger and garlic. Saute until the garlic is golden brown.
- Add the coconut milk, honey, curry paste, soy sauce, tomato paste, lime juice, salt and pepper to the pot. Whisk until smooth.
- Bring to a boil then whisk in the corn starch. Reduce heat to low and let simmer for 3 minutes.
- Add the noodles to the sauce and let simmer for 5 minutes.
- Spoon onto serving plates and enjoy!
| Main Ingredient: | Noodles |
| Cooking Method: | Stovetop |
| Course: | Side |
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