Noodles in Thai Curry Sauce

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Noodles in Thai Curry Sauce

 

8 ounces fresh or dried Chinese noodles or linguine (gf version)

1 1/2 tablespoons roasted peanut oil

3 cloves garlic -- minced

1 teaspoon ginger -- minced

2 large shallots -- thinly sliced into rounds, or 1/2

onion, diced

1 can unsweetened coconut milk (15 oz)

3 tablespoons red Thai curry paste -- or more to taste

 

2 scallions -- thinly sliced into rounds

fresh basil leaves, thai basil of possible -- garnish

small cilantro sprigs -- garnish

 

Cook the noodles in plenty of boiling water until

tender -- about 2 minutes for fresh, 4-6 minutes for

dried, and slightly longer for linguine. Drain and

rinse well to stop the cooking.

 

Heat the oil in a wok or a skillet until just short of

smoking. Add the garlic, ginger, and shallots and

stir-fry over high heat until softened, about 2

minutes. Add the coconut milk, curry paste, and soy

sauce and stir to break up the paste. Lower the heat

and simmer until

everything is well blended, 3 to 4 minutes. If serving

hot, add the noodles and toss until they're warmed

through. If serving cold, toss with the sauce once

it's cool. Turn the noodles onto a platter and garnish

with the scallions, basil and cilantro.