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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 Time25 mins
Course: Main Course
Servings: 4
Author: Levo Oil


  • 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


  • 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.