Since I was a bit lax about contacting the Friday Featured Blogger, I'm going to post a different Friday post this week. Nicole from Momtrends is running Friday Feasts, where you share a recipe or some cooking adventure from the week.
I'm sharing my recipe for Noodles in Coconut Gravy, a Thai-inspired dish that I make at least once a month.
It's an interesting take on comfort food, with a thick, spicy, nutty gravy over noodles.
As usual, I don't have a recipe per se, but I assemble some Thai-like ingredients to create the dish.
1 tsp peanut butter or sesame oil
Peanut oil or coconut oil for sauteing
1 can Lite Coconut Milk
Thai curry paste (I use red)
1" piece of ginger root
2 cloves garlic
1 package of firm tofu (you can use chicken)
1/2 bag of egg noodles (I use the whole wheat, yolk-less ones)
Veggies (I used red pepper and green beans here)
I start by grating the ginger, garlic and onions into the pan, and then adding a tablespoon of the curry paste. You can add more or less, depending on how hot you like it.
Before you start cooking this, put on a pot of water for the noodles. Then saute the garlic/ginger/onions in a tablespoon of peanut butter, peanut oil OR coconut oil.
Add the tofu and keep sauteing over medium heat. Once the tofu is heated, add the can of coconut milk, the veggies, 2 tablespoons of soy sauce (more or less to taste), and a drizzle of sesame oil. If you have basil handy, throw some of that in too. And also limes, which I didn't have. They add to that Thai flavor too.
Finally, add the cooked noodles and stir to combine. If it is a little thick, add a bit of water. This is what you'll get:
It was a little runny today, since I decided to cook the noodles in the sauce, so I had to add an extra can of coconut milk and some water. It thickened up a little bit as it cooled. Just shows you how not wanting to wash too many pots can have consequences.
Serve this with a sprinkle of coconut and side of pineapple and pretend your in a tropical locale.