Red Curry Vegetables and Rice Pasta

Last night's dinner was a creation in a pan. The idea started when I decided to try some of the rice noodles that I recently purchased from Country Life Natural Foods.

Then, I felt confident that I needed to include coconut milk in whatever I ended up making.

And...in my opinion if you are going to use coconut milk, then you need some red curry too...and that is how last night's dinner evolved.

Red Curry & Veggies with Brown Rice Pasta 

serves 2-4 (depending on hunger level)

Ingredients:

rice noodles (as much as you need)

1 can coconut milk

2 tsp red curry paste 

(I added more hot red pepper to mine, but this spice level was good for my husband)

2 Tb fresh basil, chopped

1 onion, chopped

1 small broccoli head

1/2 cup mushrooms, sliced

2 cups fresh spinach

(Add whatever veggies you want: bell pepper, squash, bean sprouts....ect)

1 garlic clove, crushed

salt and pepper to taste

coconut for garnish

Directions:

1. Saute the onion, mushrooms and garlic in olive oil, add broccoli once onions become translucent.

2. Dissolve red curry paste in 1/4 cup boiling water. 

3. Add coconut milk, dissolved curry paste and basil to the vegetables. Bring to a boil, the simmer for 30 - 60 minutes. Simmering for longer will develop more flavor. 

4.  Prepare rice noodles 10 minutes before eating.

5.  About 5 minutes before eating add spinach and season with salt and pepper. Add hot red pepper if desired. Sprinkle with coconut flakes and serve curry sauce over rice noodles.