Kelp Noodles with Thai Coconut Curry
Ingredients
The kelp noodles
The sauce
-
1
cup
coconut milk, canned full-fat
-
3
tbsp
coconut butter
-
2
tbsp
tomato paste
-
2
tbsp
ume plum vinegar
-
2
tbsp
coconut sugar
-
¼
tsp
onion powder
-
¼
tsp
garlic powder
-
¼
tsp
coriander
-
¼
tsp
ginger
-
⅛
tsp
cumin
-
⅛
tsp
chili powder
-
1
tsp
additional chili powder (optional)
Instructions
- Simmer the kelp noodles in water for 10 minutes, then let them soak for another 10 minutes.
- In a blender, puree the coconut milk, coconut butter, tomato paste, ume plum vinegar, coconut sugar, onion powder, garlic powder, coriander, ginger, cumin, and chili powder until smooth.
- Heat the sauce on the stove.
- Strain the kelp noodles and return them to the hot pot.
- Pour the sauce over the noodles and let them sit for a few minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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