COCONUT CURRY BOWL

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INGREDIENTS

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For the coconut curry sauce:

• 1 tablespoon oil

• 2 shallots

• 1 tablespoon fresh ginger, minced 

• 2 tablespoons red curry paste - (you can find in Asian section at store)

• 1 14-ounce can regular coconut milk

• 1/2 cup reduced sodium chicken or veggie broth

• 3 drops of stevia

• 1 tablespoons fish sauce

• 2 tablespoons soy sauce

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For the bowls:

• 6 ounces brown rice noodles (they should look like spaghetti) -Asian or gluten-free section will have them or buy the quinoa/brown rice noodles from Trader Joes or Walmart.

• 1 tablespoon coconut oil

• 1/2 an onion, chopped

• 1 cup chopped broccoli florets

• 1 cup shredded carrots

• 1 cup chopped asparagus

• 1 cup shredded purple cabbage

• sesame seeds for topping

• limes for serving

• a handful of fresh basil for serving

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INSTRUCTIONS

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1. Noodles: Cook your noodles to al dente (this is important). Then rinse until completely cold in cold water when done cooking- otherwise they will get very sticky and unmanageable. 

2. Sauce: Heat the coconut oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, stevia, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.

3. Vegetables and Assembly: In a separate large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.​

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Recipe courtesy of Pinchofyum.com

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