After making some Red Curry Paste, I wanted to try it out. I didn’t feel like making my favorite panaeng-style curry, so I tried this recipe from a recent issue of Food Network Magazine. I really like this one – it’s easy and delicious. Plus, as an added bonus, the leftover sauce goes great with naan or pita chips!
Now, the original asks that the dish be served cold – good for these hot summer months – but I found it works great either hot or cold. I like mine with rice stick noodles, though you can substitute whole wheat spaghetti, fettuccine or similar without any problems. Just cook it according to the package directions like any pasta.
I also found this was best if the sauce was allowed to rest in the fridge for a few hours. Even a half-hour rest is beneficial.
I like to serve this alongside a bit of cabbage slaw tossed with a vinaigrette.
Curry-Peanut Noodles [printable recipe]
Adapted from Food Network Magazine (June 2010)
Serves 3 – 4
- 12 ounces rice stick noodles
- 2/3 cup peanut butter
- 1/2 cup water
- 1 – 2 tbsp Red Curry Paste1
- 1 tbsp lime juice
- 2 tsp rice wine vinegar
- 1/4 cup fresh cilantro
- 3 green onions, minced
- 1 cucumber, peeled, seeded and cut into thin, long strips2
- 1 large carrot, peeled and shredded
- 1 tsp salt
In a food processor or blender, combine peanut butter, water, red curry paste, lime juice, vinegar, cilantro and salt. Pulse until smooth. Add more water if necessary to thin it to your taste. Remove to a lidded bowl and refrigerate until ready to use.
Soak the rice noodles for 20 minutes in hot water, then boil for 2 – 3 minutes or until al dente. Rinse noodles under cool water and shake off excess.
Toss noodles together with the sauce, cucumber, green onions and carrots.
- I found that my version was milder and fruitier than many commercial brands. I also tend to like a strong curry flavor.
- A mandoline works great here.