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I love watching cooking shows and there are several that I enjoy. On one recently, someone made a dish with red curry paste and coconut milk that looked delicious, so I picked up these ingredients and stashed them in my pantry. Yesterday, I bought some beautiful vegetables at the store and decided to try my hand at this dish. I was very happy with how it turned out! The sauce had a bold flavor without being too spicy. I know some of you may be thinking, “but I don’t like curry!” You have to give red curry a try! It has a completely different flavor than the curry flavors you find in Indian food. I really think you’ll find that you like it! So if you’re just looking for something different or needing to feed the vegans & vegetarians in your life, give this delicious dish a try!

It takes a little time to do your mise en place (prep work such as chopping, dicing, etc.), but thiis dish cooks pretty quickly. 

Funny story: Last night my husband was down at the golf course at the driving range. He texts me asking what I wanted to do for dinner (Husband code for “come down here and lets eat at the golf course restaurant!”). I responded telling him I already had something in mind and had begun my “mise en place”. He tells his buddies that we’re having Mise En Place for dinner and none of the guys could figure out what that was! Guess I better skip the French cooking terms and speak English for the golfers in my life.

Of course, you could add protein to this dish in the form of tofu, chicken, or shrimp to this dish and I think it would be equally as tasty.

Vegetables and Noodles with a Red Curry Coconut Sauce

1/2 Eggplant, peeled and chopped (Tip: To keep from getting slimy, salt and weight in caulinder to drain. I put it in a caulinder and then set a bowl on top and set a heavy jar in the bowl. You’ll be suprised how much liquid comes out.)

1/2 red onion, chopped

2 Carrots, julienned (Tip: I use the Pampered Chef Julienne tool. It looks like a wide vegetable peeler and makes this job SOOO easy!)

4 oz Mushrooms, sliced

1 Red bell pepper, chopped

1 clove Garlic, minced or pressed

1/2 tsp dried Ginger

1 tbsp Soy sauce

2 tbsp Red curry paste

1 – 14 oz can Coconut milk

6.75 oz package of Maifun Rice Sticks

I filled my tea kettle with water and put it on to boil. This is for the noodles. Meanwhile, I spray a large non-stick skillet or wok with Canola Oil. Over medium high heat, saute onions and red pepper for 3-4 minutes or until beginning to soften. Then I added the eggplant, mushrooms and carrots and continue to stir over heat until mushrooms become tender. Reduce heat to medium low and add garlic, ginger, soy sauce, red curry paste and coconut milk. Allow to simmer for 5 minutes. At some point your water should have started boiling. Set the dry noodles in a large pot, pour boiling water over noodles and allow to sit for a couple minutes. Drain and mix noodles into sauce.