Vegetarian Green Curry Noodles

Ingredients

• 2 tablespoons avocado oil (or any neutral-flavored high heat friendly oil), plus 1 tablespoon
• 2 1/2 cups chopped mushrooms, in bite size pieces (I like maitake, but use your favorites)
• 1 1/2 teaspoons kosher salt, plus more as needed
• 3 large shallots, roughly minced (about 3/4 cup)
• 3 scallions, chopped into 1/2-inch pieces (green and white parts)
• 1/2 bird's eye chili, sliced into thin rings (stem discarded)—if you can't find one, you can use a large jalapeño (optional)
• 1 1/2 teaspoons fresh minced or grated ginger
• 1/4 cup Thai green curry paste
• 2 (13.5-ounce) cans coconut milk, stirred
• 2 cups chopped butternut squash, in roughly 1-inch cubes
• 1 1/2 cups broccoli florets chopped roughly into small, bite-sized pieces
• 3 limes, quartered (1 for the curry, 2 for serving)
• 1 pinch brown sugar or palm sugar, as needed
• 1 (8-ounce) package of rice noodles, or more if you're trying to feed a larger group

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag