Obsession. It’s what we feel about Grey’s Anatomy, peanut butter, and Birkenstocks.
It’s also what we feel about our spirelli.
Okay, it’s how I feel about my spirelli.
Sweet potatoes were the first vegetable that came to mind when I first laid hand on my spirelli. The versatile veggie is so flavorful and healthful that I knew it would make the perfect noodle dish. But I wasn’t sure if a spirelli could handle a sweet potato, so I noodled carrots and zucchini first. Turns out, it can (with the prerequisite that the sweet potato not be wider than the opening of the spirelli)!
Remember that time (yesterday) I told you I procrastinated making green curry paste for ages and it took a swift kick in the pants to get me to hop to it? This was the swift kick.
I spied this Thai Green Curry & Sweet Potato Noodle Bowl from The House in the Hills and within a split second, I knew the meal would make a happy home in my belly. While I’ve been known to use store-bought sauces for a quickie, I do prefer to make everything from scratch. Because: control freak. I’m pointing a finger at my own forehead right now. Insert finger emoji.
At first, I thought this would be a lighter meal and that I would need to eat a second dinner afterwards lest I go to bed with the devil wreaking havoc on my insides, but that wasn’t the case. It’s rich, flavorful, and filling. You can easily add chicken or shrimp (tempeh or tofu to keep it vegetarian) in order to get more protein and serve more people, but I ate the meal like so:
This thing is easy! All you need is the forethought of putting a can of coconut milk in the refrigerator overnight, but other than that, the recipe takes 30 minutes from start to finish (including prep time!).
Ready for a photo tutorial? Great!
Wash and peel your sweet potatoes.
Spiralize them taters into noodles using a spirelli. Steam the noodles for 2 minutes.
Chop your shallot and garlic; grate your ginger.
Sauté up your shallot, garlic, and ginger in coconut oil.
Scoop the coconut cream off the top of your chilled canned coconut milk, leaving the coconut water behind to use another day.
Add the coconut cream, green curry paste, lime zest, and salt. Bring it to a boil right quick in order to infuse all the flavors together.
Add your sweet potato noodles and gently mix them into the sauce and cook until they’ve reached desired done-ness. I like mine al dente! Add the edamame and roasted almonds. You’re DONE, son!
Serve in a big ass bowl with cilantro!
It’s that time!
Green Curry Sweet Potato Noodle Bowls
- 4 small sweet potatoes peeled and spiralized (5 cups worth)
- 2 tablespoons coconut oil*
- 1 large shallot finely chopped
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- ½ cup + 3 tablespoons coconut cream
- 1 tablespoon green curry paste
- Zest of 1 lime
- ¼ teaspoon kosher salt to taste
- 1 cup shelled edamame**
- 1/3 cup roasted almonds or raw cashews
- Chopped cilantro for serving
- Place a 14-ounce can of coconut milk in the refrigerator and let it sit overnight (or for a few hours).
- Rinse your sweet potatoes, pat them dry, and peel them.
- Using a hand held or free-standing spiral slicer, spiralize the sweet potatoes into noodles.
- Steam the noodles for 2 to 3 minutes, then immediately remove them from the stove and place them in a colander.
- Heat the coconut oil in a large skillet over medium heat. Add the shallot, garlic, and ginger and saute until softened and very fragrant, about 5 to 8 minutes.
- Open the can of chilled coconut milk and scoop just the coconut cream off of it, leaving the coconut water to use another day.
- Add the coconut cream, green curry paste, lime zest, and salt and bring to a full boil. Cook 2 to 3 minutes to allow the flavors to come together.
- Add the sweet potato noodles and carefully stir until they’re coated with the sauce.
- Cook until noodles reach desired done-ness, about 3 to 5 minutes.
- Add the shelled edamame, roasted almonds, and chopped cilantro.
**If you’re using frozen edamame, them by putting them in a large bowl and pouring boiling water over them. Let them stand a few minutes before straining the water. If you're serving this dish as is, it will feed 2 to 3 people. If serving with chicken, shrimp, or tofu, it should feed 4.
Note: This is not a sponsored post. It just so happens I’m obsessed with vegetable noodles. But you knew that already.