Delicious & healthy vegetarian/vegan dishes with an international flair!

Wednesday, June 23, 2010

Thai Yellow Curry Noodles

Thai food for dinner tonight, one of my faves :) I googled Thai yellow curry sauce for inspiration and after reading through a few recipes, I found a helpful idea. Add a pinch of allspice to the sauce. WOW!! What a great tip, the flavor just explodes!

Thai Yellow Curry Noodle Sauce

1 can coconut milk

2 T. Thai yellow curry paste

1/8 t. allspice

1 T. lime juice + 2 T. tamari (fish sauce substitute)

2 T. palm sugar

1/4 c. Thai basil (fresh from my herb garden)

2 T. natural smooth peanut butter

Throw all the ingredients into a blender.

Blend until well combined.

Transfer the sauce into a medium saucepan. Heat on low for 15-20 min, stirring frequently.

Ginger-mushroom stir-fry
1 t. toasted sesame oil
1 small onion, julienned
1 inch piece of ginger, cut into thin slivers
1 orange bell pepper, julienned
2-3 c. mushrooms, chopped to desired size (I used baby portabellas)
1/2 c. snow peas
2 c. bean sprouts

-Heat the sesame oil on high. Add onions, after a minute or so, add the ginger. Stir-fry for another minute.
-Add the snow peas, followed by bell pepper, then mushrooms, cooking each for about 2 min.
-Toss in the bean sprouts, stir-fry for about 30 sec, then turn off the stove.

Serve the veggies & Thai yellow curry sauce with noodles of your choice (rice, soba, etc). I used Eden Spelt Udon.

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