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 Noodles
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
- Heat the coconut oil in a wok over medium-high heat.
- Just when the coconut oil has melted add the garlic and ginger and cook for 30 seconds.
- Add the onion and bell pepper and toss to coat with the coconut oil; cook for 5 minutes stirring often.
- 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.
- Stir in the avocado.
- Divide the noodles into four bowls and ladle the curry over the noodles. Top with cilantro and avocado.