Thai Red Coconut Curry Stir Fry with Bok Choy, Red Pepper, Broccoli, Baby Corn and Noodles

For the Red Coconut Curry Sauce:

Ingredients:

• 1 teaspoon red curry paste  (look in the Asian section of your supermarket, or in Asian grocery stores)
• 2 tablespoons coconut milk
• 1 teaspoon lime juice
• 1 teaspoon fish sauce
• 1 teaspoon tamari or soy sauce

Instructions:

1. Mix all ingredients together in a small bowl and set aside

For the Stir Fry:

Ingredients:

• 1/2 a pound of buckwheat or rice noodles of your choice
• 2 teaspoons coconut oil, divided
• 2 cups shrimp or cubed firm tofu
• 1/2 an onion, chopped
• 2 cups chopped baby bok choy
• 1 1/2 cups broccoli florets
• 1 bunch baby corn, husks and silks removed, chopped
• 1 cup button mushrooms, sliced
• 1 cup red pepper, julienned
• 1 recipe Red Coconut Curry Sauce, recipe above
• 1/3 cup raw cashews
• 1/4 cup scallions, thinly sliced
• 1/4 cup cilantro, chopped

Instructions:

1. Cook noodles according to package directions, drain, rinse with cold water, and set aside
2. In a skillet with 1 teaspoon coconut oil, fry shrimp until just pink and opaque, or tofu until golden brown on all sides.
3. In a large wok, saute onion in the remaining teaspoon of coconut oil until soft and translucent.
4. Add bok choy, broccoli, and baby corn and 1 tablespoon of water to the wok, cover and steam a couple minutes, until veggies are just turning bright green.
5. Uncover and add peppers, and mushrooms, and saute for another couple minutes, until mushrooms are softened.
6. Lower heat to medium, add sauce, noodles, and shrimp or tofu, and mix and heat through.
7. Top with cashews, scallions, and cilantro.