halfbakedharvest4.4
Saucy Coconut Curry with Rice Noodles and Garden Vegetables
Make this curry with whatever you have on hand, I used a mix of sweet corn and zucchini, coconut milk, and rice noodles. Then add some heat with curry paste, and balance it all out with a squeeze of lime. Best part...all you need for this recipe are pantry ingredients and 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
1. Cook rice noodles according to packaged directions. 2. Heat the coconut oil in a large skillet over high heat. Add the onion and cook ⏱️ 5 minutes or until fragrant. Add the zucchini, corn, garlic, and ginger. Cook the veggies another ⏱️ 5 minutes or until they just begin to soften.3. Stir in the curry paste and cook until fragrant, about ⏱️ 1 minute.4. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil, cook ⏱️ 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and zest, cilantro, and basil.5. To serve, divide the noodle among bowls and spoon the curry overtop. Top with peppers and green onions. Enjoy!
rice noodles8 ouncescoconut oil2 tablespoonszucchini, or summer squash, diced2garlic, minced or grated2 clovesfresh ginger, grated1 tablespoonfish sauce (soy sauce for vegan option)1 tablespoonhoney2 teaspoons
Nutrition Facts
calories
582 kcal
serving Size
1 serving
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