Roux

Ingredients

• 11.3 oz (320g) dried gluten-free linguine
• 1 tbsp neutral high-heat cooking oil
• 2 king oyster or trumpet mushrooms, cut into bite-sized chunks
• 1 (14 oz./400 mL) can full-fat coconut milk
• 2 tbsp Thai green curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar or maple syrup
• 4 makrut lime leaves, or 2 tsp lime zest mixed in at the end
• 1 medium yellow or red onion, sliced
• 1/2 head broccoli, cut into bite-sized florets
• extra virgin olive oil, for drizzling
• leftover turkey or chicken, sliced
• 1 bell pepper, cut into strips and halved
• A few sprigs cilantro, and/or Thai basil, chopped
• ½ lime, cut into wedges