This bowl is oh, oh, so good… 

Hi, I’m a green curry bowl of deliciousness. I entice you with my glorious colors and textures. When you get that feeling,  I give you textural healing!

I may be easy, but I am uncommonly good for you.

You should really slurp me up and down at least once a week.  I make an amazing meal any time of the day.   My mistress, Gluttonee, eats me in the morning; but you really could have me anytime.

Want to know what makes me tick?

 

Foreplay:

rice noodles – 1/2 to 1 cup. Brands like Maifun can be found in the asian food section of most grocery stores

matchstick carrots – about 6 sticks. buy carrots in bulk, chop them up yourself when you get home from the store so you have some ready when it’s time to cook

matchstick cucumbers – about 6 sticks.  see carrots 😉

purple cabbage slices -2 slices. slice up about 1/4 of a cabbage into 1/4″ thick slices

butter, romaine, or leafy green lettuce leaves – 3-4 medium ones per bowl

dried coconut flakes – 1-2 tablespoons

one sliced lime

green curry paste – such as Thai House brand. Follow instructions for prepping

coconut milk – to go with the green curry paste.

brown sugar – for the green curry paste, to taste (1-2 tablespoons)

 

The Act:

Get your rice noodles unwrapped and give them a nice, warm bath in hot water for about 10 minutes. Once they’re all pliable and soft in your hands, pour the water out and give each bowl a scoop of noodles.

While the noodles are getting hot, prep the curry by warming the coconut milk, brown sugar and curry paste on the stove until they’re hot and sticky sweet.

Place your veggies in the bowl with the rice, keeping an eye on the colors and how they all work together – after all, you’re going for a really sexy look today!

Pour the warm curry over the noodles. Garnish with limes and tasty coconut flakes.

 

Afterglow:

This can actually be served warm or cold, it’s mind blowing either way.

Contains no common allergens – yes! yes! YES!

If you don’t love this particular veggie variety, try experimenting with radishes, celery, basil, or mint. The important thing is having a variety of textures and colors… this dish is one that you’ll want to eat slowly. It really keeps you satisfied.

XoXo,

Gluttonee