Greetings, lovelies! As many of you know, I've been doing a "Week of Hugs" here on my blog since I wrote my "Seven Ways to Create a Positive Path Forward After the Election" post. Thank you again for your kindness and encouragement - I'm so glad it's been meaningful to some of you! That has brought a lot of happiness to my heart.
And today, as I prepare for a cooking class this afternoon, I'm in a foodie mood, so I thought I'd share a curry noodle kind of hug to change it up. This is a dish that never fails to be nourishing and also oh-so-satisfying. You can feel good about eating this because it has loads of immune-boosting nutrients, zero cholesterol, no gluten or animal products - yet is also completely scrumptious. I hope you love it, and feel loved eating it!
Photo by Anna Pelzer of Vegan Creative
Thai Red Curry Noodles (a hug in noodle form)
8 oz. whole grain rice noodles, the kind you would use for Pad Thai (I use Annie Chun’s or Explore Asian brown rice noodles)
2 tablespoons Thai red curry paste (such as Thai Kitchen brand)
One 14 oz. can coconut milk, regular
5 large cloves garlic, minced or pressed
2 tablespoons grated fresh ginger
½ cup (packed) EACH: finely chopped green onions and chopped cilantro
¼ cup fresh lime juice
¼ cup (packed) fresh basil, cut into thin ribbons
1 teaspoon sea salt
1. Prepare the noodles according to the directions on their package.
2. While the noodles are cooking, you can get the rest of the dish together. In a large bowl, place the curry paste and a little of the coconut milk. Whisk together until smooth. Add the remaining coconut milk and whisk again until emulsified.
3. Add the remaining ingredients to the bowl and stir well.
4. Once the noodles are al dente, drain them very well and add them to the bowl. Stir gently to thoroughly combine. Serve at room temperature.
Serves 4/GF/SF/Blue (according to the health guidelines in my cookbooks and Be Radiant program)