Coconut Red Curry Sauce and Noodles

Have you guys ever watched Worst Cooks in America?  I had never watched it before, but I had seen previews that Bobby Flay was now on it and I love Bobby Flay.  So, I watched it for the first time the other night.  I was seriously Laughing Out Loud!  I couldn't decide if the people really have no clue what they are doing or if they pretend a little for the show?  Bobby was a lot nicer than Anne and seemed to get a kick out of his team a lot more than Anne did with hers.  Maybe it is because she has been on the show for all the prior seasons, so it is a little old to her and she seemed to get a little more annoyed with her team.  Bobby even joked that he wants to quit all his other jobs and just do this one full time.  

This recipe is one of the dishes they made on the show.  Bobby showed his team how to make it and then they had to re-create it.  It looked delicious and I had been dying to try curry.  I ran to the store and got all of the stuff to make this the very next day.

I had no idea what to expect, but I really liked it and it was so easy.  The red curry paste smelled almost like marinara sauce to me?  It added a light spiciness to the dish.  The coconut milk just added a light coconut flavor.  Have you ever had Hawaiian Haystacks with coconut on it?  The coconut flavor reminded me of that.  All the flavors worked perfectly together and I would make this again.  I really want to add some kind of meat to this (not tofu) and I was wondering what meat would work?  Any ideas?

Coconut Red Curry Sauce and Noodles

adapted from: Bobby Flay  
(Printable Recipe)

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, 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.