Thai Red Curry Noodles
- 2 teaspoons olive or vegetable oil
- 1 package (10 oz) Green Giant® Sautés Thai Coconut
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 can (14 oz) coconut milk (not cream of coconut)
- 1 1/3 cups vegetable broth
- 1 tablespoon palm sugar
- 1 1/2 teaspoons red Thai curry paste
- 1 1/2 teaspoons fish sauce
- 1-inch stalk lemon grass, cut in half
- 2 kaffir lime leaves
- 2 tablespoons lime juice
- 4 oz uncooked Thai stir-fry rice noodles
- Lime wedges, if desired
- 1 In 10-inch nonstick skillet, heat oil over medium-high heat. Add frozen vegetable blend and seasoning mix packet, reserving nut packet for later use in recipe. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally. Add shallot and garlic; cook 2 to 3 minutes longer or until vegetables are thoroughly cooked.
- 2 In 2-quart saucepan, mix coconut milk, vegetable broth, palm sugar, curry paste, fish sauce, lemon grass and lime leaves. Heat to boiling over medium-high heat, stirring occasionally. Add cooked vegetable blend; reduce heat to medium-low. Simmer 6 to 8 minutes to blend flavors. Stir in lime juice. Discard lemon grass and leaves. Remove from heat; cover and keep warm.
- 3 Meanwhile, make rice noodles as directed on package; drain, and rinse. Immediately stir into vegetable-coconut mixture. Divide among 4 serving bowls; top with reserved nuts from packet. Serve with lime wedges.
Kaffir leaves can be found at Asian supermarkets in the produce or frozen food aisle. Look for Thai red curry paste in the Asian foods section of your grocery store. Lemon grass, once a mysterious ingredient in Thai restaurants, is now available in many supermarkets. Resembling a green reed, lemon grass is an ancient herb of Southeast Asia. Its flavor is reminiscent of citrus, bay leaves and pepper.