Green Curry with Spring Vegetables and California Avocado

HomeRecipesOtherBlogger RecipesGreen Curry with Spring Vegetables and California Avocado

Total Time: 45 min

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Cook Time: 25 min

Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 850

Total Fat 41g

Saturated Fat 23g

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 12g

Cholesterol 0mg

Sodium 670mg

Total Carbs 119g

Dietary Fiber 11g

Total Sugars 6g

Protein 7g

Potassium 1185mg

Vitamin A 566 mcg; Vitamin C 39 mg; Calcium 143 mg; Iron 7 mg; Vitamin D 0 mcg; Folate 146 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Vitamin A 60%; Vitamin C 45%; Calcium 10%; Iron 40%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This creative take on a Thai-inspired rice noodle bowl, made with fresh spring vegetables and California Avocados, is sweet with a little bit of heat!

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Serves: 4

Ingredients
Instructions

1 (14-oz.) pkg. rice noodles (white, brown or red) 2 tsp. coconut oil or vegetable oil 4 large scallions, finely sliced 1 Tbsp. ginger, finely chopped 2 cloves garlic, finely chopped 1/8 tsp. sea salt, to taste 1 Tbsp. Thai green curry paste, (add more, to taste) 1 cup chicken or vegetable broth 1 tsp. coconut sugar 2 medium sweet potatoes, cut into 1-inch pieces 1 (14-oz.) can full fat coconut milk 2 cups packed baby bok choy, broccolini, kale, spinach or other greens of your choice 1 tsp. rice vinegar or lime juice 1 tsp. tamari or soy sauce Garnish: 2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced 1 cup cucumber or radish, thinly sliced (add more, to taste) 1/8 tsp. cilantro, thai basil, mint or more scallions, to taste 1 lime, cut in wedges

Soak the rice noodles in water while you prepare the curry (at least 30 minutes).
Meanwhile, in a large deep skillet, add the oil and cook half the scallions, the ginger and garlic until fragrant and soft, stirring frequently, about 5 minutes.
Add the broth and curry paste, and whisk together.
Add the sweet potatoes and continue cooking over medium heat until the sweet potatoes are steamed and soft, about 15 minutes.
Stir in the coconut milk, along with the sugar.
Add in the greens and simmer until bright green, 3 to 5 minutes.
Drain the rice noodles well (or drain and pat dry) and stir into the curry.
Season with vinegar or lime juice, and soy. Taste and adjust seasoning to your liking.
Divide the noodles and curry between four bowls and garnish with avocado, cucumber, radish, lime and herbs.
Serve warm, or at room temperature, with more lime for squeezing over the top.

Serving Suggestion: Add some chopped chicken breast, or protein of your choice, to create a heartier meal, or even serve with some spring rolls.

Beverage Pairing: Enjoy with a light beer, like a pilsner.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.