Gluten-free red curry linguini
Recipe by MyNutriCounter
200g/7oz rice noodles
400ml/13.5fl oz coconut milk
40g/1.5oz red curry paste
15ml/0.5fl oz fish sauce
1 lime, juiced
1 tsp. Thai basil
7g/0.25oz cilantro, roughly chopped
30ml/1fl oz coconut oil
Prep. Time → 20 min
Cook Time → 10 min
1. 1. Soak rice noodles in cold water for 20 minutes.
2. Heat coconut oil in a pan.
3. Roast the curry paste until aromatic. About 2 minutes.
4. Add the coconut milk and simmer to thicken slightly. About 3 minutes.
5. Season with lime juice and fish sauce.
6. Drain the noodles and stir into the sauce. Simmer until al dente, stirring constantly. Add more water if the pan dries out.
7. Serve with additional basil and lime wedges.
main courses, dairy-free, dinner, gluten-free, lunch, mains, nut-free, recipes September 21, 2017 12:41
Author mynutricounter.com/gluten-...
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