Green Coconut Curry

Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.

1 cup reduced-fat coconut milk
1 tsp. green curry paste
1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
2 Tbs. teriyaki sauce
4 cups cooked brown rice

1. Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.

PER SERVING: 376 CAL; 10G PROT; 7.5G TOTAL FAT (3G SAT. FAT); 66G CARB; 0MG CHOL; 889MG SOD; 6G FIBER; 8G SUGARS

Serves 4 - Vegan - 30 minutes or fewer
Green Coconut Curry

Spicy Peanut Noodles

For milder noodles, start with 1 tsp. chile paste. If you want more spice, add a dab at a time, tasting as you go

8 oz. linguine
1/3 cup low-fat creamy peanut butter
2 Tbs. low-sodium soy sauce
1 1/2 Tbs. rice wine vinegar
1 to 2 tsp. chile paste with garlic
1/2 tsp. sugar
1 medium-size red bell pepper, cut into thin strips
3/4 cup chopped seeded cucumber
3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
2 Tbs. chopped cilantro
4 lime wedges, optional

Directions:
1. Cook linguine according to package directions.

2. Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.

3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.

30 minutes or fewer; Serves 6
Vegetarian Times: Spicy Peanut Noodles 04/01/2006 p42

Bangkok Noodles

This noodle dish is a favorite in restaurants and in homes throughout all of Thailand. Our version is flavorful yet light and easy to prepare.

1/3 cup vegetable broth
1/4 cup coconut milk
2 Tbs. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cup chopped scallions (white and light green parts)
1/2 tsp. freshly ground black pepper
1 1/2 tsp. vegetable oil
2 tsp. minced garlic
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained

1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.

2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.

3. Add remaining bean sprouts, but do not mix into noodles.

Bangkok Noodles (Recipe of the day - March 20, 2007)

Snow Pea and Soba Noodle Salad with Thai Peanut Sauce

This cold entrée salad makes the most of two Asian cuisines, with Japanese noodles tossed in a Thai-style dressing.



Peanut Sauce
3/4 cup light coconut milk
1/3 cup natural-style crunchy salted peanut butter
4 tsp. light brown sugar
1 Tbs. low-sodium soy sauce
1/2 tsp. Thai red curry paste

Snow Pea Salad
1 3.1-oz. bundle soba noodles
3 oz. snow peas (about 1 cup)
1 Tbs. chopped cilantro
1 tsp. minced green onion
2 cups pea sprouts or bean sprouts
1/2 red bell pepper, sliced (½ cup)
16 limestone or butter lettuce leaves

1. To make Peanut Sauce: Whisk together all ingredients in bowl.

2. To make Snow Pea Salad: Cook noodles according to package directions, adding snow peas 2 minutes before end of cooking time. Rinse under cold water, and drain. Toss with ½ cup Peanut Sauce, cilantro and green onion. Fold in sprouts and red pepper. Season with salt.

3. Divide lettuce leaves among plates, and mound noodle mixture on top. Drizzle each serving with 1 Tbs. remaining Peanut Sauce, and serve.

Serves 4 - Vegan - 30 minutes or fewer

SNOW PEA AND SOBA NOODLE SALAD WITH THAI PEANUT SAUCE

Green Coconut Curry

Serves 4 - Vegan - 30 minutes or fewer

Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.

1 cup reduced-fat coconut milk
1 tsp. green curry paste
1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
2 Tbs. teriyaki sauce
4 cups cooked brown rice

1. Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.

PER SERVING: 376 CAL; 10G PROT; 7.5G TOTAL FAT (3G SAT. FAT); 66G CARB; 0MG CHOL; 889MG SOD; 6G FIBER; 8G SUGARS

Vegetarian Times: GREEN COCONUT CURRY