MEATLESS MONDAY

TEST KITCHEN TIP

If you can’t find udon noodles, swap in rice noodles or linguine.

thai veggie curry

Thai red curry paste is spicy than its green counterpart. The result is a rich, creamy dinner that spells comfort in every bite.

MAKES 4 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES

⅓ cup unsalted cashews 2 tsp vegetable oil 2 cloves garlic, minced 3 tbsp Thai red curry paste 1 can (400 ml) coconut milk ½ cup water 2 tsp grated lime zest ¼ cup lime juice 1 tbsp packed brown sugar ½ tsp 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 (optional)

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.

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. Divide among serving bowls; sprinkle with carrot and cashews. Garnish with basil and lime wedges (if using).

PER SERVING about 523 cal, 12 g pro, 29 g total fat (19 g sat. fat), 61 g carb (5 g dietary fibre, 8 g sugar), 0 mg chol, 45 mg sodium, 535 mg potassium. % RDI: 11% calcium, 39% iron, 92% vit A, 35% vit C, 18% folate.