Thai Green Curry Noodle Bowl
Ingredients
- 2 sweet potatoes, diced
- 1 tablespoon neutral oil (e.g., avocado or grapeseed)
- 1 tablespoon cumin
- 2 bunches broccolini, trimmed
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1/2 yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 8-10 shiitake mushrooms, sliced
- 4 ounces green curry paste
- 2 cans (14 ounces each) full-fat unsweetened coconut milk
- 1 cup water or vegetable broth
- 2 tablespoons tamari
- 1 package ramen noodles
Garnishes
- 8-10 basil leaves
- 1-2 limes, quartered
- Sriracha sauce, optional
Preparation
Heat a large pot over medium heat and add neutral oil. Add cumin and cook for 1 minute until fragrant.
Add diced sweet potatoes and cook until slightly softened, about 5 minutes.
Add coconut oil, then sauté diced onion, grated ginger, and minced garlic until onion is translucent.
Stir in sliced shiitake mushrooms and green curry paste, cooking for 2-3 minutes.
Pour in coconut milk, water or vegetable broth, and tamari. Bring to a simmer.
Add broccolini and asparagus, cooking until vegetables are tender, about 5-7 minutes.
Cook ramen noodles according to package instructions, then drain.
Combine noodles with the curry or serve curry over noodles.
Garnish with basil leaves, lime quarters, and optional sriracha before serving.
