Several months ago, when I first started my “clean cuisine” challenge for my family I spent one entire Sunday in a mad baking frenzy. It occurred to me that since I could no longer rely upon store-bought snacks my Sundays would be dedicated to filling the fridge and cupboards with go-to snacks to keep myself and my family satisfied for the week. This is no small job but I was up for it.
As the clock drew closer and closer to dinner time I felt deflated and covered in flour. But ordering a pizza for dinner was no longer an option. So, instead, I made one of my all-time favorite noodle dishes which can be done in a flash and is as comforting as take-away pizza any day. I also whipped up a Spicy Thai Eggplant Salad to go with it. After putting the kids to bed I dusted off my apron and sunk into the couch with a bowl full of noodles and eggplant. YUM!
And the snacks? They came out well too……but that’s another post.
- A swig of vegetable oil
- 1 tablespoon of chopped garlic
- 2 tablespoons red curry paste (you can use panaeng or massaman too)
- 3 really big handfulls of your favorite stir-fry type veggies (I used sugar snap peas, sliced red peppers, and sliced carrots)
- 1 14 oz/400 ml can of coconut milk
- 2 cups vegetable broth or 2 cups water mixed with organic veggie bouillon (I know, I know - processed but it's organic and not everyone has time to make broth! Baby steps.)
- 2 teaspoons curry powder
- 2 tablespoons dark soy sauce (in this recipe it is better to use dark but if you don't have you can use regular light soy sauce)
- 1 teaspoon sugar
- 1 teaspoon salt (sea salt or himalayan preferably)
- 2 tablespoons lime juice
- 1 pound (450g) whole wheat spaghetti
- ½ cup sliced shallots
- ⅓ cup chopped cilantro
- ⅓ cup sliced spring onions (scallions)
- In a large saucepan heat your oil. When shimmering add the garlic. After 20 seconds or so add your curry paste and saute until fragrant, stirring it around to soften it.
- Add the coconut milk, broth, curry powder, soy sauce, sugar and salt.
- Bring mixture to a simmer and gently simmer 10 minutes to blend flavors.
- Meanwhile, bring another large pot of water to a boil and cook your noodles about 30 seconds to one minute less than recommended on the box. Drain pasta.
- Once the sauce has simmered almost 10 minutes start adding your vegetables to the sauce in the order in which they need the longest to cook (carrots need longer than snap peas). The idea is not to cook the vegetables but just to warm them up and so slightly cook them while still maintaining their crunch like in a stir-fry.)
- Add the pasta to the curry sauce along with the lime juice, shallots, spring onions and cilantro and toss well to combine.