Pineapple Coconut Noodles

Pineapple Coconut Noodles

Ingredients:
12 ounces Asian noodles (see Note)
1 tablespoon light olive oil
4 to 6 garlic cloves, minced 2 Meanwhile, heat the oil in a stir-fry pan. Add the garlic and

Directions:
One 14- to 15-ounce can light coconut sauté over low heat until golden. Add the coconut milk and
milk
pineapple, then whisk in the curry paste. Add the lemongrass,
One 20-ounce can crushed pineapple,
lime juice to taste, sugar, and salt.
lightly drained
1/2 teaspoon Thai red or green curry
paste, or to taste, dissolved in a 3 Add the cooked noodles to the coconut mixture, along with
little warm water
half the scallions and cilantro to taste. Remove from the heat. If
1 stalk lemongrass, cut into thirds and
you’d like a spicier dish, stir in small amounts of additional curry
bruised with a knife, optional
Juice of 1/2 to 1 lime paste (dissolved in a little water) until the effect is as spicy as
2 tablespoons natural granulated you’d like. Serve at once, passing around the remaining scallions
sugar and the peanuts for topping.