Spring Vegetable Green Curry Bowls are a Thai noodle infusion and a delicious way of taking in your veggies!
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
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.
Serving: 1Serving, Calories: 679kcal, Carbohydrates: 70g, Protein: 14g, Fat: 39g, Fiber: 7g, Sugar: 10g
Course: Main Dishes
Cuisine: Thai
Keyword: gluten free dinner recipes, green curry noodle bowls, healthy vegetarian recipes, spring vegetables, thai noodles
Author: Julia