| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Thai |
Thai, Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Chopped cabbage |
| 1 |
md |
Onion; chopped |
| 1 1/2 |
ts |
Oil |
| 9 |
oz |
Pasta shapes (shells, bow-ties, etc) |
| 1/4 |
c |
Crunchy peanut butter |
| 1 |
tb |
Fresh lime juice |
| 1 1/2 |
ts |
Brown sugar |
| 1 1/2 |
ts |
Soy sauce |
| 1 1/2 |
ts |
Worcestershire sauce * |
| 1/4 |
ts |
Crushed red pepper |
| 1/2 |
ts |
Curry powder |
| 1/8 |
ts |
Ground cloves |
| 1 |
|
Garlic clove minced or mashed |
| 7 |
oz |
Coconut "milk" |
| 1 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Chopped fresh basil |
INSTRUCTIONS
* (Vegetarian or regular worcestershire sauce, as you prefer.)
Saute cabbage and onion in oil til just softened. Set aside in large bowl.
Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a
sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix
cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve
immediately.
4-6 main dish servings. This is a heavy dish; serve with a steamed veggie,
and/or a light green salad.
From: kra@sdd.hp.com (Katherine Albitz)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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