{Recipe} Avocado Curry Noodles

Can I tell you how pumped I am for the all the farmers markets to start back up here in Portland? Seriously my favorite places to go grocery shopping. Right now there are only a few open but that’s okay because one of them is the PSU Farmers Market which has a great selection of produce and other items. This past Saturday we made our weekly trip to the market and despite the torrential down pour that occurred while we were shopping we had a great time and picked up lots of fresh produce.

This week I picked up mustard greens, spinach, baby leeks, carrots, parsnips, onions, shallots, baby kale and baby bok choy. I have been trying to incorporate the greens into our meals this week and last night it was baby bok choys’ turn. I found a jar of green curry in the pantry and since I have coconut milk I figured curry was the only way to go.

Avocado Curry

Avocado Curry Noodles

Serves 4
This recipe was inspired by a recent trip to the food carts where I saw avocado curry on the menu at one of the Thai stands. To be honest I don’t really know what traditional avocado curry is like but this is my version.

1 tablespoon coconut oil
2 garlic cloves, minced
1″ knob of garlic, minced
1 onion, sliced
1 red bell pepper, sliced
4 cups baby bok choy, sliced
1 can lite coconut milk
2 tablespoons green curry paste
1 tablespoon tamari
1/2 tablespoon brown sugar (optional)
1 avocado, diced – you want a semi-firm avocado so it holds up
4 servings of linguine, soba or buckwheat noodles
cilantro and avocado for garnish

Directions:

  1. Heat the coconut oil in a wok over medium-high heat.
  2. Just when the coconut oil has melted add the garlic and ginger and cook for 30 seconds.
  3. Add the onion and bell pepper and toss to coat with the coconut oil; cook for 5 minutes stirring often.
  4. Stir in the bok choy and then add the coconut milk, curry paste, tamari and brown sugar. Bring to a simmer and cook for 2-3 minutes.
  5. Stir in the avocado.
  6. Divide the noodles into four bowls and ladle the curry over the noodles. Top with cilantro and avocado.

Avocado Curry Noodles

 

This entry was posted in Recipe of the week, Recipes on by . | 1 Comment

About Lindsay Ingalls

Lindsay Ingalls, a certified holistic health coach, began writing in 2006. She has been featured on Living Harvest, Live Strong, Meatless Monday and other online publications. Lindsay received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. To learn more about Lindsay visit her blog at http://runningwithtongs.com/ and her health counseling site http://gethealthywithlindsay.com

One thought on “{Recipe} Avocado Curry Noodles

  1. chareatsgreens

    Looks and sounds so good! I cannot wait for the farmers’ market to start back up here (beginning of May), and equally cannot wait to get a CSA pick-up again this year. Love me some fresh, organic, LOCAL veggies!!!

    Reply

Leave a Reply