adapted from: Bobby Flay
1 Tbl. canola oil
1/2 c. mushrooms, chopped
1 (one-inch) piece fresh ginger, grated
1/4 medium onion, finely diced
2 Tbl. red curry paste
1 (15 oz.) can unsweetened coconut milk, stirred
1 c. napa cabbage, chiffonade
2 medium carrots, peeled and julienned
1/2 Tbl. honey
3 scallions, chopped
juice of 1/2 a fresh lime
chopped fresh cilantro
salt and black pepper
1 Lb. noodles (I used fettucini), cooked
Heat oil in a large skillet over medium heat. Cook the mushrooms, ginger and onion until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk and then add the cabbage, carrots and cook 5 minutes more (I went 10-15 minutes, so my carrots would be softer). Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Toss over the noodles. Serves 4.
Jenn's Notes: This was pretty different than anything I have made before, but I'm glad I tried it, because I liked it. I made the recipe exactly as written above. Next time, I want to try lite coconut milk and see if it tastes as good.