Minutes to Prepare: 15Minutes to Cook: 15Number of Servings: 4
Ingredients 10 ounces Chinese wheat noodles (mein), or rice noodles 1 tablespoon safflower or peanut oil ¼ cup 4 cups chicken stock 1 can (14 ounces) unsweetened coconut milk 1 lemon Garnish: fresh basil and ½ English cucumber, thinly sliced (nutrition not calculated)
Directions 1. Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil. 2. Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil). 3. Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges. Make ahead: noodles can be refrigerated for up to 1 day. Bring to room temperature before using.
Rice with Coconut Curry Sauce Submitted by: RICCILYNN
A friend had given me a container of coconut curry sauce and it was fantastic... then I thought to myself, I can make this!! So here is my attempt! A friend had given me a container of coconut curry sauce and it was fantastic... then I thought to myself, I can make this!! So here is my attempt!
Minutes to Prepare: 20Minutes to Cook: 30Number of Servings: 6
Ingredients Coconut Milk, 1 cup Potato, 1 large peeled & diced Onions, raw, 1 cup, chopped Garlic, 3 cloves minced A Taste of Thai - Red Curry Paste, 1 tsp (more or less to taste) Tomato Paste, 1 can (6 oz) Swanson Chicken Broth 99% Fat Free, 1 cup
Brown Rice, medium grain, 1 cup Swanson Chicken Broth 99% Fat Free, 2 cup
Directions Saute diced onion and garlic until translucent in a little oil, add diced potato and a pinch of salt. Allow to start carmelizing. Add cup of chicken broth to deglaze pan then add coconut milk, tomato paste and curry paste. Stir to incorporate all ingredients. Allow this to simmer on low heat until all veggies are softened and sauce has thickened. If you want this to be a relateively smooth sauce puree in food processor or blender.
While sauce is cooking, heat remaining 2 cups of broth in a pan. When boiling pour over brown rice in a baking pan, cover in aluminum foil tightly, making sure that steam cannot escape. Bake in oven at 350 for about 20 - 30 minutes or until rice is done. If desired, add raw veggies like broccoli, beans, peas, etc so they can steam as well (nutritional info not included). Serve sauce over rice. I usually serve this with grilled shrimp but it would taste fantastic with pork or chicken as well.
Number of Servings: 6
Fitness Minutes: (758)
6 8/26/12 11:42 P
hi everyone.... your recipes r really amazing n delicious too.But i would like to know few indian recipes bcos i am much used to mexican,italian,pasta kindof food.So i'll be thankfull if sumone posts indian diet food. Thank You...
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