Ingredients
Method
- Cook rice noodles according to packaged directions.
- Heat the coconut oil in a large skillet over high heat. Add the onion and cook for 5 minutes until fragrant. Add zucchini, corn, garlic, and ginger. Cook for another 5 minutes until veggies begin to soften.
- Stir in the curry paste and cook until fragrant, about 1 minute.
- Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring to a boil, and cook for 5 minutes until the sauce thickens slightly. Add additional water if needed.
- Remove from heat and stir in the lime juice and zest, cilantro, and basil.
- Divide the noodles among bowls and spoon the curry over top. Top with peppers and green onions.
Notes
- Use fresh herbs like cilantro and basil for extra flavor.
- Swap vegetables based on seasonality or personal preference.
- Adjust the level of curry paste for spice tolerance.
- Make it a one-pot dish by cooking the noodles in the curry sauce.
- Swap vegetables based on seasonality or personal preference.
- Adjust the level of curry paste for spice tolerance.
- Make it a one-pot dish by cooking the noodles in the curry sauce.
