For the coconut curry sauce:

  1 tablespoon oil

  2 shallots

  1 tablespoon fresh ginger, minced 

  2 tablespoons red curry paste

  1 14-ounce can regular coconut milk

  1/2 cup chicken or veggie broth

  1 tablespoon demerara sugar

  A pinch of powdered stevia 

  1 tablespoon hot chili paste (optional)

  1 tablespoon fish sauce

  2 tablespoons soy sauce

For the bowls:

 4 oz rice noodles

 1 1/2 cups chopped broccoli, ½ inch thick                                                                                     

 1 cup shredded carrots                                  

 1 cup asparagus, cut into 2 inch long pieces                                                                                   

 1 cup shredded purple cabbage for topping

 2 limes, cut into wedges, for serving

 1/3 of fresh basil, chopped

 Sesame, pumpkin or sunflower seeds for topping


Sauce: Heat the 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, sugar, chili paste, 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. 

Vegetables: In a large skillet, heat the oil over medium heat. Add the onion and saute for 3 minutes. Add broccoli, and asparagus, saute for another 3 minutes, partly covered. Add the grated carrots and saute another 2 minutes, stirring frequently, just until vegetables are bright green, but not soft. 

Noodles: Cook the noodles as directed on the package, making sure not to overcook.

Assembling: Add the noodles and use tongs to toss around in the pan with the vegetables. Add the sauce and cook another 2 minutes before serving. Garnish with the purple cabbage, seeds,  a squeeze of lime and basil leaves.  


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