Green Curry Sweet Potato Noodle Bowls
Green Curry Sweet Potato Noodle Bowls are a marvelous plant-based dinner recipe that are loaded with Thai flavor.
Servings: 3 Servings
Ingredients
- 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
Instructions
- 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.
- Feast!
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.
**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.
Nutrition
Serving: 1grams