Spinach Portabella Ravioli Thai Curry Bowl
Flavorful, vibrant dish. SKU# 45438
Ingredients
- 8 oz Spinach & Portobello Ravioli 45438
- 4 Cups Vegetable Stock
- 4 TBSP Red Curry Paste
- 14 oz Coconut Milk
- 2 TBSP Soy Sauce
- 1 Cup Baby Bok Choy sliced
- ½ Cup Bean Sprouts
- 1 Lime quartered
- 2 TBSP Cilantro fresh, roughly chopped
- ¼ Cup Scallions sliced
Instructions
- Gather and prepare ingredients.
- In a large stock pot, combine vegetable stock and red curry paste. Once it begins to slowly simmer, add the coconut milk, soy sauce and bok choy. Simmer for about 1 minute.
- Bring a large pot of water to boil. Cook ravioli per instructions, about 3.5-4 minutes.
- In 2 bowls, divide the ravioli, bean sprouts, and cilantro. Gently ladle the broth with the bok choy over the ravioli, top with scallions and a squeeze of lime and serve immediately while hot.
Notes
- Add grilled chicken or cook shrimp in with the broth.
- Add crushed red pepper or other Thai chilis to bring up the spice level.
- Add more coconut milk to make more creamy curry.
- Add other vegetables such as red/green peppers, shredded carrots, or other cabbage.
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