Coconut Red Curry Sauce and noodles

Coconut Red Curry Sauce and Noodles

adapted from: Bobby Flay  

1 Tbl. canola oil

1/2 c. mushrooms, chopped

1 (one-inch) piece fresh ginger, grated

1/4 medium onion, finely diced

2 Tbl. red curry paste

1 (15 oz.) can unsweetened coconut milk, stirred

1 c. napa cabbage, chiffonade

2 medium carrots, julienned

1/2 Tbl. honey

3 scallions, chopped

juice of 1/2 a fresh lime

chopped fresh cilantro

salt and black pepper

1 Lb. noodles (I used fettucini), cooked

Heat oil in a large skillet over medium heat. Cook the mushrooms, ginger and onion until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk and then add the cabbage, carrots and cook 5 minutes more (I went 10-15 minutes, so my carrots would be softer). Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Toss over the noodles. Serves 4.