The veggie noodle obsession continues. Today I remembered two bits of information from my IP diet days. One was from a message board about how a guy would cut his cabbage very thin and use it place of pasta for a low carb pasta dish. I used to do that a lot with a tomato pesto I had years ago. Then I saw a post where the person would spiralize (there’s that made up word again) their cabbage for quick and easy chopping. So today I decide to use the cabbage to make noodles and thought a good red curry would go nicely.
Thai Curry Paste
I have never made a Thai curry paste nor an Indian curry paste. It seems like too much work for me. Last year I came across a review for Mae Ploy Curry Paste on another blog and went hunting for it in the Strip District (our local foodie district in Pittsburgh). I was very pleasantly pleased when I found them at one of the asian markets and they were so cheap. Only $2.59 for one these containers! And let me tell you they last forever because you don’t use much and more importantly they taste great. Really great.
Check out the ingredients: dried red chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel. It’s all natural and doesn’t use any MSG.
You can buy Mae Ploy curry paste on Amazon here but it’s more expensive and I prefer to just get them on my quarterly Strip District run with my friends. (It gives me a reason to HAVE to go to the Strip district… and buy wonderfully unusual foods….and have lunch with my foodie friends.haha)
Once you have your curry paste, you next need to spiralize the cabbage to make your noodles. As you can see it just basically shredded mine. While it was quite quick, it was not that easy. The cabbage would fall apart and get stuck. I think next time I would just try to chop it as thinly as possible. But it wasn’t bad by any means.
Now for the recipe.
I follow the recipe on the back of the container which is quite simple. First I took 2 tablespoons of the red curry paste and added it to a big sauté pan along with 1 cup of coconut milk. These curry pastes are pretty hot (which I prefer) so if you don’t like the heat (get of the kitchen and quit eating curry haha) then you might want to try a milder curry paste or use less. To the coconut milk and curry paste, add 1 tablespoon of coconut sugar (I used Splenda) and whisk until everything is well combined. Bring to a simmering boil and then add your cabbage noodles. Cover and cook for 5-10 minutes depending on how crunchy you like your noodles. As a garnish I added some roasted almonds but roasted cashews would be really good here. And of course you have to have some cilantro. Again another spiralizer winning dish!
Red Curry Cabbage Noodles
- 1/2 head of cabbage chopped into 2 or 3 chunks
- 2 Tablespoons of Mae Ploy Red Curry Paste
- 1 Tablespoon of coconut sugar or splenda
- 1 cup coconut milk
- roasted cashews or almonds for garnish optional
- cilantro for garnish optional
First chop your cabbage into long thin noodle-like strands or use your spiralizer if you have one.
Next add to a sauté pan coconut milk, curry paste and sugar.
Whisk until a smooth sauce and let come to a simmer.
Add cabbage, cover and cook for about 5-10 minutes depending on how crunchy you like your noodles.
Serve with nuts and cilantro for garnish. Enjoy!