Coconut Curry Linguini

• Gluten free

• Produce

  • 1 handful Coriander
  • 1 Green onions
  • 1 Lime
  • 1/2 cup Thai basil

• Canned Goods

  • 1 can Coconut milk
  • 1 tbsp Red curry paste

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Honey

• Pasta & Grains

  • 7 oz Rice noodles

• Baking & Spices

  • 1 tsp Paprika

Found on choosingchia.com

Description

Ingredients

• 1-2 tablespoons of red curry paste (depends on how spicy it is
• 1 can of coconut milk
• 2 tablespoons of honey (or agave)
• 1-2 tablespoons of fish sauce (or soy sauce)
• 1 teaspoons of paprika
• 1 lime
• ½ cup of thai basil leaves (sweet basil)
• 7 oz. of rice noodles (about half a pack)
• thinly sliced green onions
• a handful of coriander, chopped

Directions

• Place your rice noodles in a large bowl of hot water, (not boiling) and set aside.
• In a large saucepan, add your curry paste and bring to medium-low heat to toast for about 1 minute.
• Scape off the coconut cream and add to pan (leaving over the coconut water) and stir until combined.
• Next add in your honey, fish sauce, paprika, and juice of half your lime. Give it a stir, and give it a taste. If you like your sauce more sweet, add in a bit more honey, if it is not tart enough, add some more lime juice...etc.
• Add in your Thai basil leaves and stir, letting the leaves infuse your sauce.
• Drain your rice noodles. They should be softened, but not cooked.
• Add your rice noodles to your pan of sauce bringing the heat to medium high, stirring constantly, for about 3-5 minutes (until noodles are cooked through)
• The noodles will finish cooking in the sauce, and absorb the liquid from the sauce, leaving you with a rich creamy sauce over the noodles.
• Plate and top with chopped coriander, green onions, and more lime if desired.