Coconut Curry Delight with Rice Noodles
Savor tender rice noodles in a creamy coconut curry sauce with sweet onion, zucchini, and corn.
Ingredients
- 8 ounces rice noodles
- 2 tablespoons coconut oil
- 1 sweet onion, diced
- 2 zucchini, or summer squash, diced
- 2 ears sweet corn kernels, removed from the cob
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai red curry paste
- 1 14 ounce can full fat coconut milk
- 1 tablespoon fish sauce (soy sauce for vegan option)
Instructions
- 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
Allergens: Soybeans, Sesame.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.