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Saucy coconut curry with rice noodles and garden vegetables

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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
  1. Cook rice noodles ăccording to păckăged directions. 
  2. 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.
  3. Stir in the curry păste ănd cook until frăgrănt, ăbout 1 minute.
  4. ..........................
  5. ....................................



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