Who doesn’t like a rich bowl of soup that tantalizes the taste buds just thinking about it? This red Thai curry with sweet potato noodles is the perfect blend of mild sweetness, exotic heat, and creaminess. Using coconut milk instead of dairy makes it dairy-free and adds a rich creaminess, while the jalapeno, lime, and garlic add depth of flavour to warm you from the inside out on a cold day.
Ingredients
- 1 clove garlic, minced
- 1/2 to 1 small jalapeno, seeded and finely chopped
- 2 teaspoons red curry paste
- sea salt, to taste
- Juice of one lime
- ½ tablespoon coconut oil
- 1 tablespoon coconut nectar, yacon syrup or 2-4 drops of plain or lemon stevia to taste
- 1 cup coconut milk (full-fat Native Forest, Nature’s Value or Arroy-D)
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 sweet potato, peeled
- Basil, cut into thin strips
Instructions
- In a bowl mix garlic, chili pepper, curry paste and sea salt.
- Add lime juice, coconut oil and sweetener of choice.
- Gradually add coconut milk until curry paste breaks down and incorporates, whisking as you go. The sauce should be the consistency of soup.
- Add onions and bell pepper.
- Spiralize or julienne the sweet potato to make thin spaghetti or fettuccine-like noodles.
- Place the noodles in a bowl and massage a bit of sea salt into them, very gently, so as not to break the noodles, but to help soften them up.
- Pour curry on the sweet potato noodles, and massage the sauce into the noodles with clean hands. You can let this sit for 15-20 minutes and eat it raw, or, if you’d like, pour the whole thing over a low heat and warm (this is how I like it).
- Top with basil and enjoy!
Recipe by: Andrea Nakayama, FxNA Founder & Functional Medicine Nutritionist
