Quickie Green Curry Noodles (in like 15 min)! 🍜🍜🍃🍃
Quickie Green Curry Noodles (in like 15 min)! 🍜🍜🍃🍃 No paste? No problem! I was shocked how easy this dish is and captures all the classic vibrant flavors of a green curry! Green curry sauce: 2 cloves garlic 1 inch knob ginger 1 can coconut milk 1-2 tsp coconut sugar 1 bunch fresh basil 1 bunch fresh mint Sea salt to taste 1 nest of rice vermicelli noodles 1 bunch of broccolini, chopped 1/2 cup grape tomatoes 1/2 cup of chopped haricot verts 1/2 cup chopped asparagus 1 zucchini, chopped into half moons 1 bunch enoki mushrooms, chopped 1 green bell pepper, cored and chopped 2 tbsp avocado oil Sea salt Garnish: Lime wedge Chili chrisp Heat pan with oil, add chopped veggies. Sauté until tender, adds little water to prevent burning and season w salt. In another pot, cook noodles as directed, submerging in boiled water for 3 minutes, then drain and rinse. Set aside. Blend curry sauce in blender until creamy. Pour over veggies and bring to a boil, then simmer for 2 min. Add 1 cup of noodles to individual bowls, ladle over veggies and sauce. Top w chili crisp and lime and enjoy!
What you need
Instructions
Heat pan with avocado oil and add chopped veggies (broccolini, grape tomatoes, haricot verts, asparagus, zucchini, enoki mushrooms, green bell pepper). Sauté until tender, adding a little water to prevent burning, and season with sea salt. In a separate pot, cook rice vermicelli noodles as directed: submerge in boiled water for 3 minutes, then drain and rinse. Set the noodles aside. Blend the green curry sauce ingredients (garlic, ginger, coconut milk, coconut sugar, fresh basil, fresh mint, sea salt) in a blender until creamy. Pour the blended sauce over the sautéed veggies and bring to a boil, then simmer for 2 minutes. To serve, add 1 cup of noodles to individual bowls, then ladle over the veggies and sauce. Top with chili crisp and a lime wedge and enjoy!View original recipe