Be warned that it has a kick (one my two year old could handle though. Take care if your kids are wary of spicy foods). It must be the red curry paste. But you can do yellow or green curry paste as well. To find good deals on curry paste and other Asian products go to your local Asian market. The prices are WAY better there and the stuff is probably more authentic. Gluten intolerance? Asian markets have lots of rice and yam noodles for cheap. Really, give them a try. It's one of my new favorite places to shop. :)
I made this with brown basmati rice and would highly recommend the same for you, unless you are really wanting it with noodles.
My teenaged son calls this dish “Asia Meets Europe.” You can serve it with 4 C of cooked brown rice instead of pasta, if you prefer to keep it truly Asian.
3 Tbsp. coconut oil
1 can coconut milk
2 Tbsp. cornstarch
2 onions, chopped
1 head cauliflower, chopped
2 red bell peppers, sliced
3 carrots, chopped
2 Tbsp. fish sauce
2 Tbsp. red curry paste (or green or yellow, if you prefer)
1 can lychee fruit, drained (pronounced “LEE-chee”) --I left this out--
1 can baby corn, drained
¼ tsp. sea salt
Heat the coconut oil in a wok or skillet and sauté vegetables until tender-crisp. Blend the coconut milk,cornstarch, fish sauce, curry paste, and salt in a blender. Add to the vegetables, along with the lycees and baby corn. Heat and stir until sauce thickens. Toss vegetables/sauce with pasta and serve.
Of course, I always recommend serving dinner with a big green salad.