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–+ servings

Spinach Portabella Ravioli Thai Curry Bowl

Flavorful, vibrant dish. SKU# 45438
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Course Dinner, Lunch, Main Course, main dish, Soup
Cuisine Thai
Servings 2 servings

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 a 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.
Keyword 45438, Curry, Soinach & Portabella Ravioli
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