Coconut are curry go together like best friends in this veggies-friendly noodle recipe. I like green beans in almost everything and they’re sturdy enough to appear in a stir-fry-esque noodle dish like this one.
½ an onion, diced
1 clove of garlic, diced.
2 tablespoons of coconut oil
2 large ancho chilies, sliced
2 cups of sliced green beans
1 cup of cashews, lightly toasted
1/2 package of rice noodles
For the Coconut Curry Sauce:
½ cup of coconut milk
1 cup shredded coconut
1teaspoon soy sauce
1 teaspoon curry powder
1 teaspoon chili powder
In a blender, mix together all of the ingredients for the coconut curry sauce and blend until the shredded coconut is fully blended. Set aside.
Cook the rice noodles for 8 minutes and then drain and set aside.
Heat the coconut oil in a skillet with high walls and add the diced onion and garlic. Cook until fragrant.
Add the ancho chilies and cashews and cook until slightly browned.
Add the green beans and cook for another 2-3 minutes.
Add the coconut curry sauce and stir well.
Add the rice noodles and coat with the sauce.
Cook until the liquid evaporates as desired. If you let it cook for a while it will get a soba noodle-type texture, but if you leave the liquid in, it’s a delicious curry over a side of rice.
Do you have a favorite coconut curry recipe?
Photos: Elizabeth Adan
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.