Green Curry Noodle Bowls
Spring Vegetable Green Curry Bowls are a Thai noodle infusion and a delicious way of taking in your veggies!
Servings: 3 Servings
Calories: 679kcal
Ingredients
- 8 ounces rice noodles
- 3 tablespoons coconut or olive oil
- 1 bunch asparagus , trimmed and chopped into 1-½-inch pieces
- 2 cups green beans chopped into 1-½-inch pieces
- 3 cloves garlic minced
- 4 cups loosely packed baby spinach
- 1 14- ounce can full-fat coconut milk
- 5 tablespoons green curry paste
- 2/3 cup vegetable broth
- sea salt
For serving:
- Fresh mint or basil
- Soft boiled eggs
- Roasted peanuts chopped
Instructions
- Cook rice noodles according to package instructions. Strain and set aside until ready to use.
- Heat the oil over medium-high in a large skillet. Add the asparagus and green beans and saute, stirring occasionally, until softened, about 8 to 10 minutes. Add the garlic and spinach, cover and cook until spinach has wilted, about 3 minutes.
- Add the coconut milk, vegetable broth, and green curry paste to a saucepan (to reduce cleanup, use the same pot you used to cook the noodles, and to save time, do this step while the veggies are cooking). Heat over medium-high until mixture is well combined and comes to a gentle boil. Remove from heat.
- Divide noodles and vegetables among 3 to 4 bowls. Pour green curry broth into bowls and serve with chopped roasted peanuts and soft boiled eggs.
Nutrition
Serving: 1Serving | Calories: 679kcal | Carbohydrates: 70g | Protein: 14g | Fat: 39g | Fiber: 7g | Sugar: 10g