Green Curry with Spring Vegetables and California Avocado

1. Soak the rice noodles in water while you prepare the curry (at least 30 minutes).
2. Meanwhile, in a large deep skillet, add the oil and cook half the scallions, the ginger and garlic until fragrant and soft, stirring frequently, about 5 minutes.
3. Add the broth and curry paste, and whisk together.
4. Add the sweet potatoes and continue cooking over medium heat until the sweet potatoes are steamed and soft, about 15 minutes.
5. Stir in the coconut milk, along with the sugar.
6. Add in the greens and simmer until bright green, 3 to 5 minutes.
7. Drain the rice noodles well (or drain and pat dry) and stir into the curry.
8. Season with vinegar or lime juice, and soy. Taste and adjust seasoning to your liking.
9. Divide the noodles and curry between four bowls and garnish with avocado, cucumber, radish, lime and herbs.
10. Serve warm, or at room temperature, with more lime for squeezing over the top.

Serving Suggestion: Add some chopped chicken breast, or protein of your choice, to create a heartier meal, or even serve with some spring rolls.

Beverage Pairing: Enjoy with a light beer, like a pilsner.