Yields1 Serving

 1/3 cup unsalted cashews
 2 teaspoons vegetable oil
 2 cloves garlic, minced
 3 tablespoons Thai red curry paste
 1 can (400 mL) coconut milk
 ½ cup water
 2 teaspoons grated lime zest
 ¼ cup lime juice
 1 tablespoon packed brown sugar
 ½ teaspoon salt (optional)
 3 heads baby bok choy, quartered lengthwise
 3 pkg (each 200 g) cooked Udon noodles
 1 large carrot, julienned
 Thai basil leaves (optional)
 4 lime wedges

1

In large dry skillet or wok, toast cashews over medium-high heat until fragrant, 1 to 2 minutes. Transfer to cutting board; coarsely chop. Set aside.

2

In same pan, heat oil over medium heat; cook garlic for 30 seconds. Add curry paste; cook, stirring often, for 1 minute. Stir in coconut milk and water; bring to boil over high heat. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Stir in lime zest, lime juice, brown sugar, salt (if using) and bok choy; cook, stirring occasionally, for 5 minutes. Add noodles; cook, gently stirring, until warmed through and curry is slightly thickened, 3 to 5 minutes.

3

Divide among serving bowls; sprinkle with carrot and cashews. Garnish with basil and lime wedges (if using) and serve with Château des Charmes 2014 ‘Old Vines’ Riesling, Estate Grown & Bottled.

Recipe from Canadian Living Test Kitchen

 

Ingredients

 1/3 cup unsalted cashews
 2 teaspoons vegetable oil
 2 cloves garlic, minced
 3 tablespoons Thai red curry paste
 1 can (400 mL) coconut milk
 ½ cup water
 2 teaspoons grated lime zest
 ¼ cup lime juice
 1 tablespoon packed brown sugar
 ½ teaspoon salt (optional)
 3 heads baby bok choy, quartered lengthwise
 3 pkg (each 200 g) cooked Udon noodles
 1 large carrot, julienned
 Thai basil leaves (optional)
 4 lime wedges

Directions

1

In large dry skillet or wok, toast cashews over medium-high heat until fragrant, 1 to 2 minutes. Transfer to cutting board; coarsely chop. Set aside.

2

In same pan, heat oil over medium heat; cook garlic for 30 seconds. Add curry paste; cook, stirring often, for 1 minute. Stir in coconut milk and water; bring to boil over high heat. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Stir in lime zest, lime juice, brown sugar, salt (if using) and bok choy; cook, stirring occasionally, for 5 minutes. Add noodles; cook, gently stirring, until warmed through and curry is slightly thickened, 3 to 5 minutes.

3

Divide among serving bowls; sprinkle with carrot and cashews. Garnish with basil and lime wedges (if using) and serve with Château des Charmes 2014 ‘Old Vines’ Riesling, Estate Grown & Bottled.

Thai Veggie Curry
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