180 g, linguine
1 medium, thinly sliced
1 medium, cut into matchsticks
1 medium, halved, thinly sliced
Red curry paste
1 tbs, Thai variety
2 tsp, finely grated
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Light canned coconut milk
1 cup(s), (250ml)
2 cup(s), (170g), finely shredded
1 tsp, finely grated
¼ cup(s), chopped
1 medium, cut into wedges, to serve
- Combine linguine, capsicum, carrot, onion, curry paste, ginger, stock and coconut milk in a large, deep pot or saucepan and bring to the boil over high heat. Gently boil, uncovered, for 8 minutes, stirring and turning linguine frequently with tongs.
- Stir in cabbage and cook, stirring, for a further 2 minutes, or until linguine is tender and liquid has reduced and thickened slightly.
- Remove from heat, season with salt and stir in lime rind and juice. Serve sprinkled with coriander and lime wedges on the side.