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!
