Spring Curry Ramen

My semester finally ended tonight and my office is about to go on summer hours, which means I have significantly more time! I told Dave recently that I was sad about how much I was trying to get done in the evenings which was leaving me little time for fun. I will have plenty of free time now and we signed up for a CSA from a local farm this year. I'm looking forward to blogging about our CSA experience with new recipes every week to use up the fresh produce that comes in our box.

This recipe includes spring vegetable favorites and has a pretty presentation. Dave enjoyed the richness the coconut milk and egg added to the dish and I enjoyed the asparagus and avocado. We've been eating a lot of asparagus recently, which is fine by me. It's one of our favorite vegetables to grill and makes for such an easy side dish.

Recipe adapted from Vegetarian Ventures.

Ingredients:
-Cooking spray or neutral cooking oil

-1 sweet potato, diced

-2 carrots, chopped

-2 teaspoon green curry paste

-2 garlic cloves, minced

-1 tablespoon fresh ginger, peeled and chopped

-2 teaspoon brown sugar

-2 teaspoon chili garlic sauce

-6.75 oz (1/2 (13.5 oz) can) of full fat coconut milk

-3 cups of water

-2 packages ramen noodles, seasoning package discarded***

-1/2 cup frozen peas

-Juice from half a lime

-4 eggs

-1/2 bunch asparagus
-1 avocado, sliced

-2 tablespoons, chopped scallions
-Salt, to taste

-Sesame seeds, for garnish

Heat a soup pot over medium heat and then spray with cooking spray or add a small amount of neutral cooking oil. Add the sweet potatoes and carrots to the hot pot and saute continuously for about five minutes.

Add the green curry paste, minced garlic, and ginger and saute until fragrant. Follow up with the brown sugar and garlic sauce. Stir to incorporate and then add 1/2 a can of coconut milk and the 3 cups of water.

Raise the heat to medium-high and bring the liquid to a simmer. Allow to simmer for 10 minutes or until the sweet potatoes are fork tender. Add the ramen noodles and frozen peas and cook for 3 minutes. Remove from the heat and squeeze in the lime juice.

Heat a small skillet over medium heat (with cooking spray or a small amount of oil) and cook the asparagus for about 5 to 7 minutes.

Bring enough water to cover the eggs to a boil and then lower to a simmer. Gently add the eggs and cook for 5-6 minutes. Remove and cool in an ice bath to stop them from cooking further. Peel and slice in half.

Before serving, season the ramen with salt to taste. Divide the ramen mixture between four soup bowls and divide the asparagus, eggs, scallions, and avocado between the bowls. Sprinkle with sesame seeds.