Coconut Curry Noodles

Yummy yummy. This Thai inspired dish came out really nice. You can use any pasta you prefer. I tried brown rice pasta tonight but I can imagine anything from fettucine to macaroni would be good with this.

Coconut Curry Noodles

1 lb. brown rice spaghetti or any pasta you prefer
2 TB olive oil
1 TB ginger, minced
2 cloves garlic, minced
1 tsp. red curry paste (or more if you like it spicy!)
1/2 cup julienned carrots
1/2 cup sliced red bell peppers
1 1/2-2 cans coconut milk
1 cup sliced mushrooms
1 cup xtra firm tofu, cut into small cubes
1/4 tsp lime zest
juice of 1/2 lime
1 TB agave syrup or 1 tsp. sugar
1-2 TB mushroom soy sauce
black pepper
1 tsp cornstarch mixed with a little water
chopped cashews as garnish
sliced cucumbers

Prepare pasta according to package directions. Meanwhile heat oil in a large saucepan over medium high heat. Saute garlic and ginger for a few minutes. Add the red curry, carrots and red bell pepper. Saute for 3 minutes. Add coconut milk, mushrooms and tofu. Bring to a boil and then lower heat and let simmer for about 5 minutes. Add lime zest, and lime juice and agave. Then add the cornstarch/water mixture and let simmer for another 5-8 minutes. It will thicken up. Season with mushroom soy sauce and black pepper. When pasta is cooked, drain and add to the coconut curry sauce and toss well to combine. Garnish with chopped cashews and sliced cucumber.