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Green Curry Sweet Potato Noodle Bowls
Green Curry Sweet Potato Noodle Bowls
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Author: Julia
  • 3 cups to 4 small sweet potatoes peeled and spiralled (5 worth)
  • 1 tablespoon 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
  1. Place a 14-ounce can of coconut milk in the refrigerator and let it sit overnight (or for a few hours).
  2. Rinse your sweet potatoes, pat them dry, and peel them.
  3. Using a hand held or free-standing spiral slicer, spiralize the sweet potatoes into noodles.
  4. Steam the noodles for 2 to 3 minutes, then immediately remove them from the stove and place them in a colander.
  5. 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.
  6. Open the can of chilled coconut milk and scoop just the coconut cream off of it, leaving the coconut water to use another day.
  7. 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.
  8. Add the sweet potato noodles and carefully stir until they’re coated with the sauce.
  9. Cook until noodles reach desired done-ness, about 3 to 5 minutes.
  10. Add the shelled edamame, roasted almonds, and chopped cilantro.
  11. Feast!
Recipe Notes

*You can also use grapeseed or olive oil
**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.