Green Curry and Rice Noodles
A versatile green sauce.A savory green curry in a bed of rice noodles — recipe by Chef Brianna Gallo of PLVNT and Levo!
Total Time 25 minutes
Servings 4
Ingredients
- 3 tbsp Green Curry Paste
- 2 tbsp LEVO-Infused Coconut Oil
- 1 inch Knob of Ginger
- 3 cloves Garlic
- 1 tbsp Tamari or Soy Sauce
- 1 tbsp Almond Butter
- 3 cans Coconut Milk
- 1 Green Bell Pepper
- 2 tsp Pink Himalayan Salt
- Snap Peas
- Kale Leaves
- Juice of 1 Lime Juice
- Cilantro
- Rice Noodles
Instructions
- Add green curry paste & LEVO-infused coconut oil into a pot over medium heat. Allow to cook until the curry paste is fragrant. Then add in your minced ginger & garlic, and sauté for about 30 seconds.
- Add in coconut milk, almond butter, Tamari, salt, and lime juice, and stir to combine.
- In a separate pot, bring some lightly salted water to a boil & add rice noodles and vegetables. Once cooked, drain thoroughly.
- Add rice noodles, vegetables, and curry broth into a bowl, and then garnish with cilantro & a lime wedge.
Summer Berries & Chamomile CBD Cashew Cream
