Hot Bowl of Green Coconut Curry with Stokes Purple® Sweet Potatoes with Rice Noodles
Ingredients
- 1 tablespoon coconut oil
- 1 large frieda's shallot, minced (about 3 tablespoons)
- 1 heaping tablespoon minced, fresh frieda’s ginger
- 3 large cloves garlic, minced
- 1 frieda’s green thai chili, minced
- 1 heaping tablespoon minced cilantro stems
- 1 heaping teaspoon minced frieda’s lemongrass, minced
- 1 1/2 teaspoons sea salt
- 2 14-ounce cans full-fat coconut milk
- 1 teaspoon fish sauce (optional)
- 2 teaspoons soy sauce
- 3 tablespoons fresh frieda’s key lime juice
- 1 1/2 heaping cups swiss chard or other greens, cut into ribbons
- 1 cup cilantro leaves (plus more for garnish)
- 1 large frieda’s stokes purple® sweet potato, cut into 1/2-inch cubes (3 cups)
- 8 ounces rice noodles
- 1/2 cup scallions, thinly cut on the bias
- 1/2 cup mint leaves.
Preparation
In medium pot, melt coconut oil over medium heat
Add shallot, ginger, garlic, thai green chili, cilantro stems and lemongrass
Season with sea salt, then sauté until fragrant and soft, about 5 minutes
Add coconut milk and bring to simmer
Continue to cook, stirring regularly, for 10 minutes
Remove from heat
Transfer broth to blender container and add fish sauce, soy sauce, lime juice, 1 cup swiss chard leaves and 1 cup cilantro leaves
Purée until fully blended, about 2 minutes
Broth should become bright green
Return broth to pot
Bring medium saucepan of heavily salted water to boil
Carefully drop in potato cubes and cook until easily pierced with fork, about 8 minutes
When done, drain and transfer to coconut broth
Cook rice noodles according to package directions
Drain and rinse thoroughly with cold water to prevent sticking
Divide noodles between four bowls and twirl into nests
Just before serving, return coconut broth to gentle simmer over low heat, then stir in remaining swiss chard leaves
To serve, divide purple sweet potato cubes between bowls and ladle broth over top
Garnish with scallions, mint leaves and remaining cilantro