Pineapple Coconut Noodles


  • 12 ounces Asian noodles (see Note)
  • 1 tablespoon light olive oil
  • 4 to 6 cloves garlic, minced
  • One 14.5-ounce can light coconut milk
  • 1 1/2 cups very finely chopped fresh coconut,
  • or one 20-ounce can crushed pineapple, drained (see note)
  • 1/2 to 1 teaspoon Thai red or green curry paste,
  • more or less to taste, or Sriracha sauce to taste
  • 1 stalk lemongrass, cut into thirds and bruised with a knife, optional
  • Juice of 1/2 to 1 lime, to taste
  • 2 tablespoons natural granulated sugar
  • 1 teaspoon salt
  • 6 to 8 scallions, sliced
  • 1/4 to 1/2 cup minced fresh cilantro, to taste
  • Peanut halves or crushed peanuts for garnish

Directions, here


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