Thai Peanut Curry Linguini
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Servings 3 -4
Ingredients
- 1 package pasta
- - linguini or angel hair
- ½ 15 oz. can coconut milk
- 1 bunch scallions
- 2 carrots
- 1 cup frozen peas
- 4 Tbsp smooth peanut butter
- 6 mushrooms
- 3 garlic cloves
- 1 Tbsp fresh ginger
- 1 hot pepper optional
- 2 Tbsp sesame oil
- 1 tsp tamari or shoyu
- ½ cup water
- 1-3 tsp Buddha Shake Curry Mix™
- Salt to taste
Instructions
- Finely chop the garlic, ginger, scallions and hot pepper. Thinly slice the carrots and shrooms. In a saucepan, steam the carrots, shrooms and peas in ¼ cup of water and a shot of Bragg™, for 10 minutes. In a separate saucepan, sauté the scallions, garlic and ginger in the sesame oil for 5 minutes on medium heat. Add the coconut milk, tamari, ¼ cup of water, curry powder and hot pepper. Simmer on low for 10 minutes. Meanwhile, start to cook the pasta. Add the peanut butter to the coconut milk sauce and mix well. Cover and lower heat to low. A splash of red wine in the sauce wouldn’t hurt things. When pasta is ready, strain and add the sauce and veggies.
- When is pasta ready?
- Option 1: Throw pasta against the wall- if it sticks, it’s al dente.
- Option 2: If your child is acting up, take a noodle and wack him upside the head with it- if it sticks, it’s dinnertime. (feel free to substitute husband, wife, boyfriend, girlfriend, & mother-in-law for “child”).