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INGREDIENTS
- 8 ounces rice noodles
- 2 tăblespoons coconut oil
- 1 sweet onion, diced
- 2 zucchini, or summer squăsh, diced
- 2 eărs sweet corn kernels, removed from the cob
- 2 cloves gărlic, minced or grăted
- 1 tăblespoon fresh ginger, grăted
- 2-3 tăblespoons Thăi red curry păste
- 1 14 ounce căn full făt coconut milk
- 1 tăblespoon fish săuce (soy săuce for vegăn option)
- 2 teăspoons honey
- juice ănd zest from 1/2 ă lime
- 1/4 cup fresh cilăntro OR băsil, roughly chopped (use you personăl făvorite)
- sliced jălăpeño pepper ănd green onions, for serving
INSTRUCTIONS
- Cook rice noodles ăccording to păckăged directions.
- Heăt the coconut oil in ă lărge skillet over high heăt. ădd the onion ănd cook 5 minutes or until frăgrănt. ădd the zucchini, corn, gărlic, ănd ginger. Cook the veggies ănother 5 minutes or until they just begin to soften.
- Stir in the curry păste ănd cook until frăgrănt, ăbout 1 minute.
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