thai coconut curry

thai coconut curry
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1 lb linguine noodles

1-12 oz package of frozen stir fry vegetables (OR 1-6 oz frozen broccoli and 1-6 oz frozen julienned carrots)

1/2 cup green onions, chopped

2 medium pepper, sliced (colors of your choice)

1 cup sliced mushrooms
1 Tbsp fresh ginger, minced

1 Tbsp fresh garlic, minced

1 Tbsp curry paste (green curry paste)

Juice of one lime

2-3 Tbsp olive oil

1 can of lite coconut milk
2 T soy sauce (kikoman)

2-3 Tbsp sweet chili sauce

Black sesame seeds, for garnish (optional)

1. Cook paste according to the package directions.
2. In a small bowl, whisk together the coconut milk, soy sauce, sweet red chili sauce, curry paste, and lime juice. Set aside.
3. While the pasta is still cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time. You still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender.
4. In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic. Cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.
5. Add the sliced peppers and the half-cooked vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes.
6. Serve with a sprinkle of black sesame seeds and slices of lime for garnish. Not necessary, but pretty :) This serves 8 very generously!