Fiery Red Curry Avocado Breakfast Bowl

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Thai Kitchen Coconut Milk 8 tbsp
Club House Cinnamon, Ground 1/2 tsp
Thai Kitchen Red Curry Paste 1 tbsp
Baby spinach 4 cups
Avocado 1
Eggs 4
Coconut oil 1 tsp
Rainbow microgreens 1 tbsp
Red onion, 1/4" julienne 57 g
Red bell pepper, 1/4" julienne 57 g


This recipe was created for Club House for Chefs by: Jeff Inman, Chef Culinary Instructor of Houston Community College and Director of Culinary Operations at Aloha Restaurant Group in Houston, TX.

Combine Thai Kitchen Red Curry Paste, Club House Cinnamon, Ground and Thai Kitchen Coconut Milk and whisk thoroughly. Place coconut oil in a skillet and fry eggs to desired level. Quarter an avocado and make vertical slices to create 4 fans. Toss baby spinach in Thai Kitchen Red Curry Paste and Thai Kitchen Coconut Milk mixture with julienne onions and bell pepper. Top spinach with egg, avocado, onions and rainbow microgreens.

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