Coconut Curry Sauce
Ingredients
¼ CUP
HIGH HEAT OIL (LIKE AVOCADO)
1
SHALLOT, MINCED
3 CLOVES
GARLIC, MINCED
1-½ TBSP
GINGER PASTE
2 TSP
GROUND TURMERIC
1 TSP
GROUND CUMIN
¼ TSP
CRUSHED RED PEPPER
2 CUPS
CARROT JUICE
(1) 13.5 OZ CAN
UNSWEETENED COCONUT MILK
2
LIMES
2
CARROTS, PEELED AND CUT INTO THIN RIBBONS
2 TBSP
CHOPPED FRESH CILANTRO
1 TBSP
BUTTER
SALT AND PEPPER TO TASTE
1 LB
BORGATTI’S BASIL FETTUCCINE
SRIRACHA FOR SERVING
Preparation
1:
Heat the oil in a large sauté pan over a medium heat. Then add the shallot, garlic, and ginger paste and cook until fragrant, about 5 mins. Next, add the turmeric, cumin, crushed red pepper, salt and pepper to the oil and cook for 2 mins, stirring occasionally. Finally, add the carrot juice, coconut milk, and juice from 1 lime to the sauté pan, stirring to combine. Cook over a medium heat for 30 mins, stirring occasionally, until the sauce thickens.
2:
Add fettuccine with a pinch of salt to boiling water. Boil 5–7 mins. After draining, add the fettuccine to the sauce in the sauté pan, along with the carrot ribbons, cilantro and butter. Toss to combine until the butter is melted.
3:
Serve with lime wedges and sriracha
