Crispy Coconut Curry Sweet Potato Noodles w/ Basil and Gem Marigolds
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • cup Vegetable Broth
  • cup Coconut Milk
  • tbsp Fresh Ginger, Minced
  • tsp Raw Sugar
  • 3 Cloves Garlic, Minced
  • 1/2 tsp Turmeric
  • 2 tsp Curry Powder
  • 3 tbsp Chili Sauce
  • Salt to Taste
  • 2 Fresh Curry Leaves (Use dry if you can't find fresh)
  • 3 cup Spiralized Sweet Potato
  • Oil for deep frying
  • Basil and Gem Marigolds for Garnish
Instructions
  1. Spiralize sweet potatoes into noodles. If you don't have a spiralled, you can either chop your sweet potatoes or use a peeler to make ribbons.
  2. Deep fry sweet potato noodles until they're crispy and beginning to brown on the ends. With hot oil, this should only take a few minutes. Set noodles aside (don't cover or they'll get soggy).
  3. For the sauce, add a small amount of oil to a pain and toast your turmeric. Add in ginger and garlic and cook until fragrant. Add in child sauce and remaining ingredients. Cook until sauce thickens. This should take about 7-8 minutes on medium heat.
  4. Service warm curry sauce with the deep-fried sweet potato noodles and top with fresh Thai or purple (or regular is fine too!) basil and edible flowers (gem marigolds are especially nice here!).