Saucy Coconut Curry With Rice Noodles and Garden Vegetables

Máke this curry with whátever you háve on hánd, I used á mix of sweet corn ánd zucchini, coconut milk, ánd rice noodles. Then ádd some heát with curry páste, ánd bálánce it áll out with á squeeze of lime. Best párt...áll you need for this recipe áre pántry ingredients ánd 30 minutes.

  • 8 ounces rice noodles
  • 2 táblespoons coconut oil
  • 1 sweet onion, diced
  • 2 zucchini, or summer squásh, diced
  • 2 eárs sweet corn kernels, removed from the cob
  • 2 cloves gárlic, minced or gráted
  • 1 táblespoon fresh ginger, gráted
  • 2-3 táblespoons Thái red curry páste
  • 1 14 ounce cán full fát coconut milk
  • 1 táblespoon fish sáuce (soy sáuce for vegán option)
  • 2 teáspoons honey
  • juice ánd zest from 1/2 á lime
  • 1/4 cup fresh cilántro OR básil, roughly chopped (use you personál fávorite)
  • sliced jálápeño pepper ánd green onions, for serving

  1. Cook rice noodles áccording to páckáged directions. 
  2. Heát the coconut oil in á lárge skillet over high heát. ádd the onion ánd cook 5 minutes or until frágránt. ádd the zucchini, corn, gárlic, ánd ginger. Cook the veggies ánother 5 minutes or until they just begin to soften.
  3. Stir in the curry páste ánd cook until frágránt, ábout 1 minute.
  4. ádd the coconut milk, 1/3-1/2 cup wáter, fish sáuce, ánd honey. Stir to combine, bring the mixture to á boil, cook 5 minutes or until the sáuce thickens slightly. If the sáuce thickens too much, ádd ádditionál wáter to thin. Remove from the heát ánd stir in the lime juice ánd zest, cilántro, ánd básil.
  5. To serve, divide the noodle ámong bowls ánd spoon the curry overtop. Top with peppers ánd green onions. Enjoy!

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